Caliente
Alpha acid
14–16%
Beta acid
4.3%
Total oil
-
United States
Callista
Alpha acid
2–5%
Beta acid
5–10%
Total oil
0.7–2.1 mL
Germany
Key differences
When to pick Caliente
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
When to pick Callista
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
PeachPine
Only in Caliente
CitrusStone fruitMandarinLemonZest
Only in Callista
PearCaramelPassion fruitOrangeApricotBlackberryStrawberry
Property
| Property | Caliente | Callista |
|---|---|---|
| Alpha acid | 14–16% | 2–5% |
| Beta acid | 4.3% | 5–10% |
| Co-humulone | 35% | 15–22% |
| Total oil | - | 0.7–2.1 mL |
| Myrcene | - | 63–64% |
| Humulene | - | - |
| Caryophyllene | - | - |
| Farnesene | - | - |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |