Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
New Zealand
Key differences
When to pick Belma
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Kohatu
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
Tropical
Only in Belma
OrangeMelonStrawberryPineappleGrapefruitBerryCitrus
Only in Kohatu
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Property
| Property | Belma | Kohatu |
|---|---|---|
| Alpha acid | 8.5–12.1% | 6–7% |
| Beta acid | 4–8% | 4–6% |
| Co-humulone | - | 20–25% |
| Total oil | 1–2.5 mL | 1–2 mL |
| Myrcene | 65–68% | 25–30% |
| Humulene | - | 30–40% |
| Caryophyllene | - | 11–16% |
| Farnesene | - | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |
Huell Melon