Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
Godiva
Alpha acid
6–9%
Beta acid
1.9–3%
Total oil
0.4–0.8 mL
UK
Key differences
When to pick Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Godiva
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Calypso
FruityApplePearStone fruitLimeCitrusPeach
Only in Godiva
SpicyTangerineGooseberryWhite
Property
| Property | Calypso | Godiva |
|---|---|---|
| Alpha acid | 12–16% | 6–9% |
| Beta acid | 5–6% | 1.9–3% |
| Co-humulone | 38–42% | 25–29% |
| Total oil | 1.5–2.5 mL | 0.4–0.8 mL |
| Myrcene | 30–45% | - |
| Humulene | 20–35% | - |
| Caryophyllene | 9–15% | - |
| Farnesene | 0–1% | - |
| Origin | United States | UK |
| Purpose | Dual purpose | Aroma |
Hallertau Blanc