Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Key differences
When to pick Azacca
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Junga
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
GrapefruitSpicy
Only in Azacca
MangoPapayaOrangeLemonPineappleGrassyTropicalCitrus
Only in Junga
EarthyFruityBlack currant
Property
| Property | Azacca | Junga |
|---|---|---|
| Alpha acid | 14–16% | 10–14% |
| Beta acid | 4–5.5% | 5–8% |
| Co-humulone | 38–45% | 29–34% |
| Total oil | 1.6–2.5 mL | 1.5–2.6 mL |
| Myrcene | 46–55% | - |
| Humulene | 14–18% | - |
| Caryophyllene | 8–12% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Poland |
| Purpose | Dual purpose | Bittering |