Brooklyn
Alpha acid
17.5–19.5%
Beta acid
8–10%
Total oil
-
New Zealand
Melba
Alpha acid
7–10%
Beta acid
2.5–5%
Total oil
2–4 mL
Australia
Key differences
When to pick Brooklyn
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Melba
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
GrapefruitPassion fruitSpicy
Only in Brooklyn
TropicalHay
Only in Melba
Citrus
Property
| Property | Brooklyn | Melba |
|---|---|---|
| Alpha acid | 17.5–19.5% | 7–10% |
| Beta acid | 8–10% | 2.5–5% |
| Co-humulone | 26% | 25–35% |
| Total oil | - | 2–4 mL |
| Myrcene | - | - |
| Humulene | - | - |
| Caryophyllene | - | - |
| Farnesene | - | - |
| Origin | New Zealand | Australia |
| Purpose | Dual purpose | Aroma |