Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Summer
Alpha acid
5.6–6.4%
Beta acid
4.8–6.1%
Total oil
1.4–2 mL
Australia
Key differences
When to pick Beata
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Summer
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Apricot
Only in Beata
AlmondHoney
Only in Summer
MelonGrassyCitrusStone fruitPassion fruitPeach
Property
| Property | Beata | Summer |
|---|---|---|
| Alpha acid | 5–7% | 5.6–6.4% |
| Beta acid | 9–11% | 4.8–6.1% |
| Co-humulone | 23–28% | 20–25% |
| Total oil | 1–1.5 mL | 1.4–2 mL |
| Myrcene | 27–29% | 29–38% |
| Humulene | 4–8% | 28–50% |
| Caryophyllene | - | 8–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | Australia |
| Purpose | Bittering | Aroma |
Palisade