Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
McKenzie
Alpha acid
9–11%
Beta acid
8–9%
Total oil
2–3 mL
United States
Key differences
When to pick Calypso
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
When to pick McKenzie
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Stone fruit
Only in Calypso
FruityApplePearLimeCitrusPeach
Only in McKenzie
GrapefruitLemonNectarineMelonPineThymeDankFloral
Property
| Property | Calypso | McKenzie |
|---|---|---|
| Alpha acid | 12–16% | 9–11% |
| Beta acid | 5–6% | 8–9% |
| Co-humulone | 38–42% | - |
| Total oil | 1.5–2.5 mL | 2–3 mL |
| Myrcene | 30–45% | - |
| Humulene | 20–35% | - |
| Caryophyllene | 9–15% | - |
| Farnesene | 0–1% | - |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Huell Melon