Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Melba
Alpha acid
7–10%
Beta acid
2.5–5%
Total oil
2–4 mL
Australia
Key differences
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Melba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Glacier
PlumBlackberryWoodyCedar
Only in Melba
Passion fruitGrapefruitCitrusSpicy
Property
| Property | Glacier | Melba |
|---|---|---|
| Alpha acid | 3.3–9.7% | 7–10% |
| Beta acid | 5.4–10% | 2.5–5% |
| Co-humulone | 11–16% | 25–35% |
| Total oil | 0.5–1.5 mL | 2–4 mL |
| Myrcene | 35–45% | - |
| Humulene | 25–35% | - |
| Caryophyllene | 8–13% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Australia |
| Purpose | Dual purpose | Aroma |
Fuggle
Styrian Golding