Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Zappa
Alpha acid
6–9%
Beta acid
8–9%
Total oil
1.8–2.5 mL
United States
Key differences
When to pick Bobek
- Bittering workhorse - efficient in the mash
When to pick Zappa
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Pine
Only in Bobek
Floral
Only in Zappa
MintSavoryFruityMangoPassion fruitTropicalCitrusSpicyFresh
Property
| Property | Bobek | Zappa |
|---|---|---|
| Alpha acid | 3.5–9.3% | 6–9% |
| Beta acid | 4–6.6% | 8–9% |
| Co-humulone | 26–31% | 40–45% |
| Total oil | 0.7–4 mL | 1.8–2.5 mL |
| Myrcene | 30–45% | 64–65% |
| Humulene | 13–19% | 4–5% |
| Caryophyllene | 4–6% | 8–9% |
| Farnesene | 4–7% | 0–1% |
| Origin | Slovenia | United States |
| Purpose | Bittering | Aroma |
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