GlaciervsStyrian Cardinal
Glacier (dual purpose) and Styrian Cardinal (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Styrian Cardinal
Alpha acid
8–15%
Beta acid
3.2–4.6%
Total oil
3–4 mL
Slovenia
Key differences
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Styrian Cardinal
- Higher alpha acid - stronger bittering
- 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
No shared aromas - the varieties have divergent profiles.
Only in Glacier
PlumBlackberryWoodyCedar
Only in Styrian Cardinal
CitrusGooseberryPineappleOrangeLimeJasmineGuava
Property
| Property | Glacier | Styrian Cardinal |
|---|---|---|
| Alpha acid | 3.3–9.7% | 8–15% |
| Beta acid | 5.4–10% | 3.2–4.6% |
| Co-humulone | 11–16% | 31–37% |
| Total oil | 0.5–1.5 mL | 3–4 mL |
| Myrcene | 35–45% | 40–50% |
| Humulene | 25–35% | 15–22% |
| Caryophyllene | 8–13% | 8–11% |
| Farnesene | 0–1% | 5–7% |
| Origin | United States | Slovenia |
| Purpose | Dual purpose | Aroma |
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