CekinvsWillamette
Cekin (aroma) and Willamette (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Cekin
Alpha acid
6–8%
Beta acid
2–3%
Total oil
0.65–1.5 mL
Slovenia
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 mL
United States
Key differences
When to pick Cekin
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Willamette
- 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 Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Cekin | Willamette |
|---|---|---|
| Alpha acid | 6–8% | 4–7.2% |
| Beta acid | 2–3% | 3–4.5% |
| Co-humulone | 20–27% | 28–35% |
| Total oil | 0.65–1.5 mL | 0.6–1.6 mL |
| Myrcene | 47–48% | 30–40% |
| Humulene | 16–17% | 20–27% |
| Caryophyllene | 6–7% | 7–8% |
| Farnesene | 7–8% | 5–6% |
| Origin | Slovenia | United States |
| Purpose | Aroma | Dual purpose |
Fuggle