Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Palisade
Alpha acid
5.5–10%
Beta acid
5.5–8%
Total oil
0.8–2 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 Palisade
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
ApricotHoney
Only in Beata
Almond
Only in Palisade
OrangeYogurtPassion fruitFloralClean
Property
| Property | Beata | Palisade |
|---|---|---|
| Alpha acid | 5–7% | 5.5–10% |
| Beta acid | 9–11% | 5.5–8% |
| Co-humulone | 23–28% | 24–29% |
| Total oil | 1–1.5 mL | 0.8–2 mL |
| Myrcene | 27–29% | 45–55% |
| Humulene | 4–8% | 10–20% |
| Caryophyllene | - | 8–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Bittering | Dual purpose |