Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Fuggle
Alpha acid
2.4–6.1%
Beta acid
2.1–3.5%
Total oil
0.44–1 mL
United Kingdom
Key differences
When to pick Beata
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Fuggle
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Beata
AlmondApricotHoney
Only in Fuggle
WoodyGrassyMintMild
Property
| Property | Beata | Fuggle |
|---|---|---|
| Alpha acid | 5–7% | 2.4–6.1% |
| Beta acid | 9–11% | 2.1–3.5% |
| Co-humulone | 23–28% | 25–32% |
| Total oil | 1–1.5 mL | 0.44–1 mL |
| Myrcene | 27–29% | 15–25% |
| Humulene | 4–8% | 30–40% |
| Caryophyllene | - | 11–15% |
| Farnesene | 0–1% | 5–8% |
| Origin | United Kingdom | United Kingdom |
| Purpose | Bittering | Aroma |
Styrian Golding
Willamette