Columbia
Alpha acid
5–9%
Beta acid
3–4%
Total oil
1–2 mL
United States
Crystal
Alpha acid
2.8–6%
Beta acid
4.5–8.5%
Total oil
0.8–2.3 mL
United States
Key differences
When to pick Columbia
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Crystal
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Columbia
PineappleLemonCitrusNoblePungent
Only in Crystal
WoodyFloralGreenFruitySpicyCinnamonNutmegBlack currant
Property
| Property | Columbia | Crystal |
|---|---|---|
| Alpha acid | 5–9% | 2.8–6% |
| Beta acid | 3–4% | 4.5–8.5% |
| Co-humulone | 40% | 20–26% |
| Total oil | 1–2 mL | 0.8–2.3 mL |
| Myrcene | 45–55% | 30–55% |
| Humulene | 15–19% | 20–30% |
| Caryophyllene | 9–12% | 5–12% |
| Farnesene | 3–5% | 0–1% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Hersbrucker