My latest article for The Bulletin is out today, in which I explore my new favorite hop—Sabro. It’s also a profile of Bevel Craft Brewing‘s Hop Tour: Sabro IPA, the brewery’s latest in the single hop series which is a good highlight of the coconut-infused hop: New experimental hop features a coconut flavor.

That’s a characteristic offered up by Sabro, a new hop variety introduced only two years ago that is catching brewers’ eyes. It has distinctive notes of tangerine, coconut and tropical fruit, and is one of the most noteworthy hops I’ve encountered.

“The hop flavor itself is very refreshing and not heavy whatsoever,” wrote Doss via email. “The first thing that came to mind from the aroma side was ‘Peach-O’s’ candy, which was awesome. Flavor-wise, it’s a mix of stone fruit and coconut flavors, which I feel blend perfectly.”

Aside from the striking coconut character, Sabro is unusual in that it’s bred from an indigenous American hop subspecies found growing in the wilds of the New Mexico mountains. This is notable as nearly every hop used in brewing is from European descent, even varieties bred as American hops such as Cascade and Willamette.

Dubbed neomexicanus, this New World hop is genetically distinct from its European cousins to the tune of about one million years. Considered wild hops, they can be difficult to breed, but several varieties have been released to the market in the past several years, including Medusa, Zappa, and now Sabro. All of these hops are said to have intense fruity and unusual qualities.

It’s a neat hop and unlike many of the newer varieties released in recent years, doesn’t have any allium (garlic, onion) character to it—it’s all tropical fruit and notably, coconut. Which is unlike any other hop I’ve had.

Read the article for my review, and be sure to get your hands on some of Bevel’s tasty brew, or seek out other Sabro-hopped beers.