GlaciervsZamba Blend
Glacier (dual purpose) and Zamba Blend (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
Zamba Blend
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Key differences
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Zamba Blend
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- 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 Zamba Blend
MangoStone fruitOrangeTangerinePineapple
Property
| Property | Glacier | Zamba Blend |
|---|---|---|
| Alpha acid | 3.3–9.7% | 8–12% |
| Beta acid | 5.4–10% | 4–6% |
| Co-humulone | 11–16% | 28–32% |
| Total oil | 0.5–1.5 mL | 1.5–2.5 mL |
| Myrcene | 35–45% | 60–70% |
| Humulene | 25–35% | 9–13% |
| Caryophyllene | 8–13% | 5–8% |
| Farnesene | 0–1% | 1–4% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Fuggle
Styrian Golding