Celeia
Alpha acid
3–6%
Beta acid
2–4%
Total oil
0.5–3.6 mL
Slovenia
Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Key differences
When to pick Celeia
- Aroma-focused - ideal for dry hopping
When to pick Pahto
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
EarthyHerbal
Only in Celeia
NobleFloralLavenderSpicy
Only in Pahto
NeutralCleanSmooth
Property
| Property | Celeia | Pahto |
|---|---|---|
| Alpha acid | 3–6% | 17–20% |
| Beta acid | 2–4% | 4.5–6% |
| Co-humulone | 25–29% | 26–32% |
| Total oil | 0.5–3.6 mL | 1–2.5 mL |
| Myrcene | 26–35% | 58–72% |
| Humulene | 18–23% | 8–11% |
| Caryophyllene | 8–9% | 3–6% |
| Farnesene | 3–7% | 0–1% |
| Origin | Slovenia | United States |
| Purpose | Aroma | Bittering |