Cekin
Alpha acid
6–8%
Beta acid
2–3%
Total oil
0.65–1.5 mL
Slovenia
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Key differences
When to pick Cekin
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Cekin
Mild
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Cekin | Glacier |
|---|---|---|
| Alpha acid | 6–8% | 3.3–9.7% |
| Beta acid | 2–3% | 5.4–10% |
| Co-humulone | 20–27% | 11–16% |
| Total oil | 0.65–1.5 mL | 0.5–1.5 mL |
| Myrcene | 47–48% | 35–45% |
| Humulene | 16–17% | 25–35% |
| Caryophyllene | 6–7% | 8–13% |
| Farnesene | 7–8% | 0–1% |
| Origin | Slovenia | United States |
| Purpose | Aroma | Dual purpose |
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