Godiva
Alpha acid
6–9%
Beta acid
1.9–3%
Total oil
0.4–0.8 mL
UK
Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
Key differences
When to pick Godiva
- Aroma-focused - ideal for dry hopping
When to pick Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Godiva
SpicyTangerineGooseberryWhite
Only in Calypso
FruityApplePearStone fruitLimeCitrusPeach
Property
| Property | Godiva | Calypso |
|---|---|---|
| Alpha acid | 6–9% | 12–16% |
| Beta acid | 1.9–3% | 5–6% |
| Co-humulone | 25–29% | 38–42% |
| Total oil | 0.4–0.8 mL | 1.5–2.5 mL |
| Myrcene | - | 30–45% |
| Humulene | - | 20–35% |
| Caryophyllene | - | 9–15% |
| Farnesene | - | 0–1% |
| Origin | UK | United States |
| Purpose | Aroma | Dual purpose |
Hallertau Blanc