Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
Key differences
When to pick Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
When to pick Stirling
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Calypso
FruityApplePearStone fruitLimeCitrusPeach
Only in Stirling
HerbalCitusSpicyFloral
Property
| Property | Calypso | Stirling |
|---|---|---|
| Alpha acid | 12–16% | 6–12% |
| Beta acid | 5–6% | 4–6% |
| Co-humulone | 38–42% | 21–28% |
| Total oil | 1.5–2.5 mL | 1.3–1.9 mL |
| Myrcene | 30–45% | 44–48% |
| Humulene | 20–35% | 19–23% |
| Caryophyllene | 9–15% | 5–7% |
| Farnesene | 0–1% | 11–17% |
| Origin | United States | United States |
| Purpose | Dual purpose | Dual purpose |
Huell Melon