CrystalvsToyomidori
Crystal (aroma) and Toyomidori (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Crystal
Alpha acid
2.8–6%
Beta acid
4.5–8.5%
Total oil
0.8–2.3 mL
United States
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Key differences
When to pick Crystal
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
GreenFruity
Only in Crystal
WoodyFloralSpicyCinnamonNutmegBlack currant
Only in Toyomidori
MildTobacco
Property
| Property | Crystal | Toyomidori |
|---|---|---|
| Alpha acid | 2.8–6% | 11–13% |
| Beta acid | 4.5–8.5% | 5–6% |
| Co-humulone | 20–26% | 40% |
| Total oil | 0.8–2.3 mL | 0.8–1.2 mL |
| Myrcene | 30–55% | 58–60% |
| Humulene | 20–30% | 9–12% |
| Caryophyllene | 5–12% | 4–5% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Japan |
| Purpose | Aroma | Bittering |
Hersbrucker
Strisselspalt