Barbe RougevsBobek
Barbe Rouge (aroma) and Bobek (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Barbe Rouge
Alpha acid
3.8–10%
Beta acid
3.3–4.6%
Total oil
1.1–3 mL
France
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Barbe Rouge
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Floral
Only in Barbe Rouge
CitrusKumquatOrangeLimeRedcurrantStrawberryRaspberryBerryHerbal
Only in Bobek
Pine
Property
| Property | Barbe Rouge | Bobek |
|---|---|---|
| Alpha acid | 3.8–10% | 3.5–9.3% |
| Beta acid | 3.3–4.6% | 4–6.6% |
| Co-humulone | 24–28% | 26–31% |
| Total oil | 1.1–3 mL | 0.7–4 mL |
| Myrcene | 35–60% | 30–45% |
| Humulene | 15–25% | 13–19% |
| Caryophyllene | 2–4% | 4–6% |
| Farnesene | 0–4% | 4–7% |
| Origin | France | Slovenia |
| Purpose | Aroma | Bittering |
Fuggle
Willamette