Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
XJA2/436
Alpha acid
11.5–16.4%
Beta acid
7.8–8.4%
Total oil
1.1–1.7 mL
South Africa
Key differences
When to pick Ahtanum
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick XJA2/436
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusLemon
Only in Ahtanum
GrapefruitGeraniumPineEarthyFloralCedar
Only in XJA2/436
ZestPapayaCataloupeGooseberryResinBlueberry
Property
| Property | Ahtanum | XJA2/436 |
|---|---|---|
| Alpha acid | 3.5–6.5% | 11.5–16.4% |
| Beta acid | 4–6.5% | 7.8–8.4% |
| Co-humulone | 30–35% | 29–30% |
| Total oil | 0.5–1.7 mL | 1.1–1.7 mL |
| Myrcene | 45–55% | 18–30% |
| Humulene | 15–22% | 21–35% |
| Caryophyllene | 9–12% | 11–13% |
| Farnesene | 0–1% | 8–18% |
| Origin | United States | South Africa |
| Purpose | Aroma | Bittering |