Everyone Hates Sabro®
This AI-generated image of an “Everyone Loves Raymond” type sitcom for Sabro makes me wheeze it’s so ridiculous.
You’ve heard it before; there are some that adore the coconutty, minty lime taste of Sabro®. Others can’t stand it in any amount. Today, I’m taking the approach researchers once did for Cilantro; are there other factors at play beyond just the flavor?
Firstly, let’s get the obvious out of the way: each year, each crop, each terroir of Sabro® will be different. I personally have had some of the mojito limey-est Sabro® on earth, with very little coconut backbone, and would happily have drank any “lime lager” brewed with that beer, not knowing Sabro® was behind that profile. On the other hand, there are many more muted lots that get mixed into the blends, or come right off the field. This article will not be discussing the variations between lots, but rather other factors that may be at play.
Who is Sabro®?
Released in 2018, Sabro® hops are a descendant of the Humulus lupulus var. neomexicanus subspecies, which is native to the New Mexico mountains. This genetic background sets Sabro® apart from its European cousins, offering a rich palette of fruity and citrus flavors including tangerine, coconut, tropical fruit, and stone fruit, complemented by cedar, mint, and cream notes. The hop's high oil content and robust alpha acid numbers make it a favored choice among brewers for its ability to consistently impart its unique flavors into beer.
The breeding of Sabro® involved a unique cross-pollination of YCR 123 c.v., a female neomexicanus hop, leading to its complex flavor profile that spans a wide range of taste notes from citrus and cream to vanilla and dill. Its country of origin, the United States, plays a significant role in its character, with alpha acid levels ranging from 12.0 to 16.0 and total oil content between 2.5 and 3.5 mL/100g, highlighting its potent aromatic capabilities.
Cilantro’s Divisive Nature
Cilantro's divisive taste is often attributed to aldehydes, specifically E-2-decenal and E-2-dodecenal, which some people genetically perceive as soapy or unpleasant. These aldehydes are common in both cilantro and some soaps, leading to the negative taste association for those with the specific genetic makeup.
A specific gene makes certain individuals sensitive to the aldehydes in cilantro, causing them to perceive its taste as soapy or like dead bugs. These aldehydes are organic compounds that can significantly impact our sense of smell and taste. Interestingly, one study noted that around 10% of people with cilantro aversion have a specific genetic link near their olfactory DNA center. This sensitivity varies among different populations, with women and people of European descent more likely to detect a soapy taste compared to African-Americans, Latinos, East Asians, and South Asians.
Further research conducted by 23andMe involving 30,000 participants found that about 10 percent of the population has a strong dislike for cilantro, rooted in their DNA. People with this aversion share a genetic mutation affecting their OR6A2 gene, which encodes a receptor sensitive to the aldehydes present in both cilantro and soap, hence the soapy taste perception.
What does this have to do with Sabro®?
There's no readily available evidence to suggest a similar genetic basis exists for preferences regarding Sabro® hops or that the same genetic markers influence the perception of both cilantro and Sabro® hops. However chemically, we need to address the aldehydes in the room.
In a study by Vollmer, D. M., Lafontaine, S. R., & Shellhammer, T. H. (2018), Benzeneacetaldehyde was identified as contributing substantial aroma properties in Cascade compared to Chinook and Centennial, also evaluated.
For Cascade hops, nine compounds were identified as crucial to its character when used for dry-hopping, including benzeneacetaldehyde, a notable aldehyde contributing to its aroma profile, alongside other compounds like 2-furanmethanol, linalool, and geraniol.
This compound stands out for its significant contribution to the Cascade hop's aroma profile, imparting a distinct cotton candy and sweet floral scent to the beer. Benzeneacetaldehyde's prominence in Cascade dry-hopped beers underscores its unique role in shaping the hop's aromatic signature, differentiating it from the aromas contributed by other hop varieties, and possibly being a key contributor to Sabro®’s distinct sweet coconut.
While I couldn’t find information regarding the presence of Benzeneacetaldehyde in Sabro® hops, I did note that this compound can be found in small quantities in Cilantro, and can also impart a “grassy” odor.
In some hops (such as Spalt Select), isomers of aldehydes found in Cilantro (the ones people react badly to: E-2-decenal and E-2-dodecenal) have been identified.
Using the power of inference in this situation, we can possibly conclude the presence of these aldehyde compounds in Sabro® that genetically, people are not fond of in Cilantro.
Limitations & Future Studies
However, there are many limitations to what I have presented, and if anyone has more information about the chemical makeup of Sabro® beyond what I was able to find, please reach out.
The future research that I’d like to see are similar to those who dislike cilantro; is there a genetic component? Are the aldehydes that are formed in beer dry hopped with Sabro® the same or similar to those in Cilantro?
In the meantime, here are some uses of Sabro® I like in beer. Never use more than 20% Sabro® at any one time.
References
Vollmer, D. M., Lafontaine, S. R., & Shellhammer, T. H. (2018). Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial. Journal of the American Society of Brewing Chemists. https://doi.org/10.1080/03610470.2018.1487746
Steinhaus M. and Schieberle P. (2000). Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques. J. Agric. Food Chem. 48(5): 1776–83.
Eriksson, N., Wu, S., Do, C. B., Kiefer, A. K., Tung, J. Y., Mountain, J. L., Hinds, D. A., & Francke, U. (2012). "A genetic variant near olfactory receptor genes influences cilantro preference." Flavour, 1(1), 22.
Knaapila, A., Tuorila, H., Silventoinen, K., Keskitalo, K., Kallela, M., Wessman, M., Peltonen, L., Cherkas, L. F., Spector, T. D., & Perola, M. (2012). "Genetic analysis of chemosensory traits in human twins." Chemical Senses, 37(9), 869-881.
Lilli, M., Li, H., Monroe, C., Gasparini, P., Cabras, S., Pirastu, N., & Ulivi, S. (2016). "Genome-wide association study identifies novel loci associated with diisobutyl phthalate (DIBP) urinary metabolites in the general population." International Journal of Epidemiology, 45(6), 1994-2005.