Nectaron IPA by Stoup Brewing: the hops, explained

What it'll taste like

Passionfruit ×2
Tropical fruit ×2
Gooseberry
Grapefruit
Green
Peach
Pineapple
Stone fruit
White wine

What the 2 hops smell like, most shared first — from the hop growers' and breeders' own notes, not the brewery's. 2 from New Zealand.

The hop bill

Nectaron
New Zealand

Pineapple, Passionfruit, Peach, Tropical fruit, Stone fruit

Bitterness High 10.5–11.5% α

Aroma oil 1.6–1.9 mL

Mostly myrcene 79%, humulene 21%
Nelson Sauvin
New Zealand · Dual purpose

White wine, Gooseberry, Passionfruit, Grapefruit, Tropical fruit, Green

Bitterness High 9.5–14.5% α

Aroma oil 1–2 mL

Mostly myrcene 35%, humulene 29%

In the order Stoup Brewing lists them: Nectaron IPA ABV: 6.80 IBU: 59.00 SRM: 4.00 Categories: IPA, Northwest, Hop Driven We had some fun brewing this beer with new-to-us Nectaron hops from New Zealand. Big pineapple, peach and passionfruit aroma in a beautiful Northwest Style IPA. Do you really need anything else? How about some Nelson Sauvin hops for more New Zealand tropical fruit pleasure? Okay!. From the brewery's page for this beer. Forms like Cryo and CO2 extract are the same variety processed differently.

Beers like this one · the closest hop bills on file

Tall Poppy Cloudburst Brewing · shares Nectaron, Nelson Sauvin
6:1 Reuben's Brews · shares Nectaron, Nelson Sauvin
The NEEZ BEEZ IPA Cloudburst Brewing · shares Nectaron, Nelson Sauvin
Ridin' Low Great Notion Brewing · shares Nectaron, Nelson Sauvin
New Zealand Pale pFriem Family Brewers · shares Nectaron, Nelson Sauvin

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New to hop talk? What these words mean

Bitterness (alpha acid): How much bite a hop gives when it's boiled. Under 5% is gentle, 13%+ is a bruiser. It's why a West Coast IPA snaps and a pilsner doesn't.
Aroma oil: The smelly part of the hop — where the citrus, pine and tropical fruit come from. More oil, more punch when it's added late or dry-hopped.
Myrcene, humulene…: The main oils. Lots of myrcene reads fruity and resinous; humulene and caryophyllene read woody, herbal, spicy.
Aroma / bittering / dual purpose: What brewers mostly use the hop for: smell, bite, or both.
Fresh (wet) hop: Hops straight from the field into the beer, same day, never dried. Only at harvest, late August into October.
Cryo, CGX, LupoMax, Incognito: The same hop, processed: concentrated powder or extract, for more aroma with less vegetal taste.

In Brooks’s glass

Brooks hasn’t had this one yet.