BeatavsWillamette
Beata (bittering) and Willamette (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 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 Willamette
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Beata
AlmondApricotHoney
Only in Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Beata | Willamette |
|---|---|---|
| Alpha acid | 5–7% | 4–7.2% |
| Beta acid | 9–11% | 3–4.5% |
| Co-humulone | 23–28% | 28–35% |
| Total oil | 1–1.5 mL | 0.6–1.6 mL |
| Myrcene | 27–29% | 30–40% |
| Humulene | 4–8% | 20–27% |
| Caryophyllene | - | 7–8% |
| Farnesene | 0–1% | 5–6% |
| Origin | United Kingdom | United States |
| Purpose | Bittering | Dual purpose |
Styrian Golding