Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 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 Glacier
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Beata
AlmondApricotHoney
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Beata | Glacier |
|---|---|---|
| Alpha acid | 5–7% | 3.3–9.7% |
| Beta acid | 9–11% | 5.4–10% |
| Co-humulone | 23–28% | 11–16% |
| Total oil | 1–1.5 mL | 0.5–1.5 mL |
| Myrcene | 27–29% | 35–45% |
| Humulene | 4–8% | 25–35% |
| Caryophyllene | - | 8–13% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Bittering | Dual purpose |
Styrian Golding