Agnus
Alpha acid
9–14%
Beta acid
4–6.5%
Total oil
2–3 mL
Czech Republic
Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Key differences
When to pick Agnus
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Agnus
LavenderLeatherTobaccoCitrusSpicy
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Property
| Property | Agnus | Monroe |
|---|---|---|
| Alpha acid | 9–14% | 2.5–2.9% |
| Beta acid | 4–6.5% | 6.5–7.5% |
| Co-humulone | 29–38% | - |
| Total oil | 2–3 mL | 0.95–1 mL |
| Myrcene | 40–55% | - |
| Humulene | 15–20% | - |
| Caryophyllene | - | - |
| Farnesene | 0–1% | - |
| Origin | Czech Republic | Germany |
| Purpose | Bittering | Aroma |
Columbus
Target