BobekvsZamba Blend
Bobek (bittering) and Zamba Blend (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Zamba Blend
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Key differences
When to pick Bobek
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Zamba Blend
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Bobek
PineFloral
Only in Zamba Blend
MangoStone fruitOrangeTangerinePineapple
Property
| Property | Bobek | Zamba Blend |
|---|---|---|
| Alpha acid | 3.5–9.3% | 8–12% |
| Beta acid | 4–6.6% | 4–6% |
| Co-humulone | 26–31% | 28–32% |
| Total oil | 0.7–4 mL | 1.5–2.5 mL |
| Myrcene | 30–45% | 60–70% |
| Humulene | 13–19% | 9–13% |
| Caryophyllene | 4–6% | 5–8% |
| Farnesene | 4–7% | 1–4% |
| Origin | Slovenia | United States |
| Purpose | Bittering | Aroma |
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