Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Galena
Alpha acid
12–15.5%
Beta acid
7.2–8.7%
Total oil
0.9–2.1 mL
United States
Key differences
When to pick Beata
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Galena
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Beata
AlmondApricotHoney
Only in Galena
FruityPearPineappleBlack currantGrapefruitLimeGooseberrySpicyWoody
Property
| Property | Beata | Galena |
|---|---|---|
| Alpha acid | 5–7% | 12–15.5% |
| Beta acid | 9–11% | 7.2–8.7% |
| Co-humulone | 23–28% | 36–40% |
| Total oil | 1–1.5 mL | 0.9–2.1 mL |
| Myrcene | 27–29% | 40–50% |
| Humulene | 4–8% | 11–17% |
| Caryophyllene | - | 5–9% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Bittering | Aroma |