Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Key differences
When to pick Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Calypso
FruityApplePearStone fruitLimeCitrusPeach
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Property
| Property | Calypso | Monroe |
|---|---|---|
| Alpha acid | 12–16% | 2.5–2.9% |
| Beta acid | 5–6% | 6.5–7.5% |
| Co-humulone | 38–42% | - |
| Total oil | 1.5–2.5 mL | 0.95–1 mL |
| Myrcene | 30–45% | - |
| Humulene | 20–35% | - |
| Caryophyllene | 9–15% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |