Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Key differences
When to pick Belma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Samba
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
OrangePineappleTropical
Only in Belma
MelonStrawberryGrapefruitBerryCitrus
Only in Samba
MangoStone fruitCandy
Property
| Property | Belma | Samba |
|---|---|---|
| Alpha acid | 8.5–12.1% | 8–12% |
| Beta acid | 4–8% | 4–6% |
| Co-humulone | - | 28–32% |
| Total oil | 1–2.5 mL | 1.5–2.5 mL |
| Myrcene | 65–68% | - |
| Humulene | - | - |
| Caryophyllene | - | - |
| Farnesene | - | - |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Huell Melon
Pacific Gem