Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Callista
Alpha acid
2–5%
Beta acid
5–10%
Total oil
0.7–2.1 mL
Germany
Key differences
When to pick Glacier
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
When to pick Callista
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Blackberry
Only in Glacier
PlumWoodyCedar
Only in Callista
PearCaramelPassion fruitOrangeApricotPeachPineStrawberry
Property
| Property | Glacier | Callista |
|---|---|---|
| Alpha acid | 3.3–9.7% | 2–5% |
| Beta acid | 5.4–10% | 5–10% |
| Co-humulone | 11–16% | 15–22% |
| Total oil | 0.5–1.5 mL | 0.7–2.1 mL |
| Myrcene | 35–45% | 63–64% |
| Humulene | 25–35% | - |
| Caryophyllene | 8–13% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |
Fuggle
Styrian Golding