Callista
Alpha acid
2–5%
Beta acid
5–10%
Total oil
0.7–2.1 mL
Germany
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
Key differences
When to pick Callista
- 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
When to pick Stirling
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Callista
PearCaramelPassion fruitOrangeApricotPeachPineBlackberryStrawberry
Only in Stirling
HerbalCitusSpicyFloral
Property
| Property | Callista | Stirling |
|---|---|---|
| Alpha acid | 2–5% | 6–12% |
| Beta acid | 5–10% | 4–6% |
| Co-humulone | 15–22% | 21–28% |
| Total oil | 0.7–2.1 mL | 1.3–1.9 mL |
| Myrcene | 63–64% | 44–48% |
| Humulene | - | 19–23% |
| Caryophyllene | - | 5–7% |
| Farnesene | - | 11–17% |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |