Barbe RougevsSummit
Barbe Rouge (aroma) and Summit (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
Summit
Alpha acid
15–17.5%
Beta acid
4–6.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Barbe Rouge
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Summit
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusOrange
Only in Barbe Rouge
KumquatLimeRedcurrantStrawberryRaspberryFloralBerryHerbal
Only in Summit
Black currantAniseIncenseGrapefruitTangerineEarthyOnionGarlicDankCannabis
Property
| Property | Barbe Rouge | Summit |
|---|---|---|
| Alpha acid | 3.8–10% | 15–17.5% |
| Beta acid | 3.3–4.6% | 4–6.5% |
| Co-humulone | 24–28% | 26–33% |
| Total oil | 1.1–3 mL | 1.5–3 mL |
| Myrcene | 35–60% | 30–40% |
| Humulene | 15–25% | 18–22% |
| Caryophyllene | 2–4% | 12–16% |
| Farnesene | 0–4% | 0–1% |
| Origin | France | United States |
| Purpose | Aroma | Bittering |