Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 mL
New Zealand
Key differences
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Taiheke
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Glacier
PlumBlackberryWoodyCedar
Only in Taiheke
CitrusTropicalGrapefruitLemonLimeFloralSpicy
Property
| Property | Glacier | Taiheke |
|---|---|---|
| Alpha acid | 3.3–9.7% | 5–9% |
| Beta acid | 5.4–10% | 5–5.5% |
| Co-humulone | 11–16% | 33–40% |
| Total oil | 0.5–1.5 mL | 1–1.5 mL |
| Myrcene | 35–45% | 50–60% |
| Humulene | 25–35% | 10–20% |
| Caryophyllene | 8–13% | 5–10% |
| Farnesene | 0–1% | 0–5% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |
Fuggle
Styrian Golding