Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Key differences
When to pick Azacca
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Mackinac
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
PapayaSpicyTropicalCitrus
Only in Azacca
MangoOrangeGrapefruitLemonPineappleGrassy
Only in Mackinac
MelonFloralBlack currant
Property
| Property | Azacca | Mackinac |
|---|---|---|
| Alpha acid | 14–16% | 9–14% |
| Beta acid | 4–5.5% | 2.8–4% |
| Co-humulone | 38–45% | 28–35% |
| Total oil | 1.6–2.5 mL | 1.5–2.2 mL |
| Myrcene | 46–55% | 15–17% |
| Humulene | 14–18% | 11–12% |
| Caryophyllene | 8–12% | 4–5% |
| Farnesene | 0–1% | 1–2% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |