Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 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 Azacca
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick XJA2/436
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
PapayaLemonCitrus
Only in Azacca
MangoOrangeGrapefruitSpicyPineappleGrassyTropical
Only in XJA2/436
ZestCataloupeGooseberryResinBlueberry
Property
| Property | Azacca | XJA2/436 |
|---|---|---|
| Alpha acid | 14–16% | 11.5–16.4% |
| Beta acid | 4–5.5% | 7.8–8.4% |
| Co-humulone | 38–45% | 29–30% |
| Total oil | 1.6–2.5 mL | 1.1–1.7 mL |
| Myrcene | 46–55% | 18–30% |
| Humulene | 14–18% | 21–35% |
| Caryophyllene | 8–12% | 11–13% |
| Farnesene | 0–1% | 8–18% |
| Origin | United States | South Africa |
| Purpose | Dual purpose | Bittering |