Galena
Alpha acid
12–15.5%
Beta acid
7.2–8.7%
Total oil
0.9–2.1 mL
United States
Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
New Zealand
Key differences
When to pick Galena
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Kohatu
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Galena
FruityPearPineappleBlack currantGrapefruitLimeGooseberrySpicyWoody
Only in Kohatu
Tropical
Property
| Property | Galena | Kohatu |
|---|---|---|
| Alpha acid | 12–15.5% | 6–7% |
| Beta acid | 7.2–8.7% | 4–6% |
| Co-humulone | 36–40% | 20–25% |
| Total oil | 0.9–2.1 mL | 1–2 mL |
| Myrcene | 40–50% | 25–30% |
| Humulene | 11–17% | 30–40% |
| Caryophyllene | 5–9% | 11–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |