Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Omega
Alpha acid
9–10%
Beta acid
3–4%
Total oil
-
United Kingdom
Key differences
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Omega
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Glacier
PlumBlackberryWoodyCedar
Only in Omega
-
Property
| Property | Glacier | Omega |
|---|---|---|
| Alpha acid | 3.3–9.7% | 9–10% |
| Beta acid | 5.4–10% | 3–4% |
| Co-humulone | 11–16% | 29% |
| Total oil | 0.5–1.5 mL | - |
| Myrcene | 35–45% | 52–54% |
| Humulene | 25–35% | 16–18% |
| Caryophyllene | 8–13% | 4–6% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Dual purpose | Aroma |
Styrian Golding