Cekin
Alpha acid
6–8%
Beta acid
2–3%
Total oil
0.65–1.5 mL
Slovenia
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 Cekin
- Higher alpha acid - stronger bittering
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Mild
Only in Cekin
-
Only in Monroe
SmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Property
| Property | Cekin | Monroe |
|---|---|---|
| Alpha acid | 6–8% | 2.5–2.9% |
| Beta acid | 2–3% | 6.5–7.5% |
| Co-humulone | 20–27% | - |
| Total oil | 0.65–1.5 mL | 0.95–1 mL |
| Myrcene | 47–48% | - |
| Humulene | 16–17% | - |
| Caryophyllene | 6–7% | - |
| Farnesene | 7–8% | - |
| Origin | Slovenia | Germany |
| Purpose | Aroma | Aroma |