GlaciervsToyomidori
Glacier (dual purpose) and Toyomidori (bittering) 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
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Key differences
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Glacier
PlumBlackberryWoodyCedar
Only in Toyomidori
MildFruityTobaccoGreen
Property
| Property | Glacier | Toyomidori |
|---|---|---|
| Alpha acid | 3.3–9.7% | 11–13% |
| Beta acid | 5.4–10% | 5–6% |
| Co-humulone | 11–16% | 40% |
| Total oil | 0.5–1.5 mL | 0.8–1.2 mL |
| Myrcene | 35–45% | 58–60% |
| Humulene | 25–35% | 9–12% |
| Caryophyllene | 8–13% | 4–5% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Japan |
| Purpose | Dual purpose | Bittering |
Fuggle
Styrian Golding