Crystal
Alpha acid
2.8–6%
Beta acid
4.5–8.5%
Total oil
0.8–2.3 mL
United States
Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Key differences
When to pick Crystal
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Pahto
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Crystal
WoodyFloralGreenFruitySpicyCinnamonNutmegBlack currant
Only in Pahto
NeutralHerbalEarthyCleanSmooth
Property
| Property | Crystal | Pahto |
|---|---|---|
| Alpha acid | 2.8–6% | 17–20% |
| Beta acid | 4.5–8.5% | 4.5–6% |
| Co-humulone | 20–26% | 26–32% |
| Total oil | 0.8–2.3 mL | 1–2.5 mL |
| Myrcene | 30–55% | 58–72% |
| Humulene | 20–30% | 8–11% |
| Caryophyllene | 5–12% | 3–6% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |
Hersbrucker
Strisselspalt