Gaia
Alpha acid
12–15%
Beta acid
5–10%
Total oil
1.5–2.5 mL
Czech Republic
Akoya
Alpha acid
9–10%
Beta acid
4–5%
Total oil
1.5–2 mL
Germany
Key differences
When to pick Gaia
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Akoya
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Spicy
Only in Gaia
Hoppy
Only in Akoya
TeaGreenPepper
Property
| Property | Gaia | Akoya |
|---|---|---|
| Alpha acid | 12–15% | 9–10% |
| Beta acid | 5–10% | 4–5% |
| Co-humulone | 20–29% | 27–30% |
| Total oil | 1.5–2.5 mL | 1.5–2 mL |
| Myrcene | 23–37% | - |
| Humulene | 2–4% | - |
| Caryophyllene | 9–12% | - |
| Farnesene | 5–7% | - |
| Origin | Czech Republic | Germany |
| Purpose | Bittering | Aroma |
Aurora