Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Bravo
Alpha acid
13–18%
Beta acid
3–5.5%
Total oil
1.6–3.5 mL
United States
Key differences
When to pick Belma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Bravo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Orange
Only in Belma
MelonStrawberryPineappleGrapefruitBerryCitrusTropical
Only in Bravo
VanillaFloralLimeFruity
Property
| Property | Belma | Bravo |
|---|---|---|
| Alpha acid | 8.5–12.1% | 13–18% |
| Beta acid | 4–8% | 3–5.5% |
| Co-humulone | - | 28–35% |
| Total oil | 1–2.5 mL | 1.6–3.5 mL |
| Myrcene | 65–68% | 25–60% |
| Humulene | - | 8–20% |
| Caryophyllene | - | 6–8% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Dual purpose | Bittering |