AhtanumvsToyomidori
Ahtanum (aroma) and Toyomidori (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Key differences
When to pick Ahtanum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Ahtanum
CitrusGrapefruitGeraniumPineEarthyFloralCedarLemon
Only in Toyomidori
MildFruityTobaccoGreen
Property
| Property | Ahtanum | Toyomidori |
|---|---|---|
| Alpha acid | 3.5–6.5% | 11–13% |
| Beta acid | 4–6.5% | 5–6% |
| Co-humulone | 30–35% | 40% |
| Total oil | 0.5–1.7 mL | 0.8–1.2 mL |
| Myrcene | 45–55% | 58–60% |
| Humulene | 15–22% | 9–12% |
| Caryophyllene | 9–12% | 4–5% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Japan |
| Purpose | Aroma | Bittering |