Akoya
Alpha acid
9–10%
Beta acid
4–5%
Total oil
1.5–2 mL
Germany
Gaia
Alpha acid
12–15%
Beta acid
5–10%
Total oil
1.5–2.5 mL
Czech Republic
Key differences
When to pick Akoya
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Gaia
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Spicy
Only in Akoya
TeaGreenPepper
Only in Gaia
Hoppy
Property
| Property | Akoya | Gaia |
|---|---|---|
| Alpha acid | 9–10% | 12–15% |
| Beta acid | 4–5% | 5–10% |
| Co-humulone | 27–30% | 20–29% |
| Total oil | 1.5–2 mL | 1.5–2.5 mL |
| Myrcene | - | 23–37% |
| Humulene | - | 2–4% |
| Caryophyllene | - | 9–12% |
| Farnesene | - | 5–7% |
| Origin | Germany | Czech Republic |
| Purpose | Aroma | Bittering |
Aurora