HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Key differences
When to pick HBC 472
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Azacca
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusGrapefruit
Only in HBC 472
WoodyEarthyFloralCoconutFruityWhiskey
Only in Azacca
MangoPapayaOrangeLemonSpicyPineappleGrassyTropical
Property
| Property | HBC 472 | Azacca |
|---|---|---|
| Alpha acid | 7–12% | 14–16% |
| Beta acid | 7–9% | 4–5.5% |
| Co-humulone | 40–45% | 38–45% |
| Total oil | 1.3–3 mL | 1.6–2.5 mL |
| Myrcene | 35–45% | 46–55% |
| Humulene | 0.5–2% | 14–18% |
| Caryophyllene | 26–32% | 8–12% |
| Farnesene | 3–6% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |