Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Key differences
When to pick Glacier
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
When to pick Monroe
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Plum
Only in Glacier
BlackberryWoodyCedar
Only in Monroe
MildSmoothStrawberryCherryPassion fruitRaspberryOrangeRaspberry
Property
| Property | Glacier | Monroe |
|---|---|---|
| Alpha acid | 3.3–9.7% | 2.5–2.9% |
| Beta acid | 5.4–10% | 6.5–7.5% |
| Co-humulone | 11–16% | - |
| Total oil | 0.5–1.5 mL | 0.95–1 mL |
| Myrcene | 35–45% | - |
| Humulene | 25–35% | - |
| Caryophyllene | 8–13% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |
Fuggle
Styrian Golding