Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Key differences
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Glacier
PlumBlackberryWoodyCedar
Only in Junga
EarthySpicyFruityGrapefruitBlack currant
Property
| Property | Glacier | Junga |
|---|---|---|
| Alpha acid | 3.3–9.7% | 10–14% |
| Beta acid | 5.4–10% | 5–8% |
| Co-humulone | 11–16% | 29–34% |
| Total oil | 0.5–1.5 mL | 1.5–2.6 mL |
| Myrcene | 35–45% | - |
| Humulene | 25–35% | - |
| Caryophyllene | 8–13% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Poland |
| Purpose | Dual purpose | Bittering |
Fuggle
Styrian Golding