HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Helga
Alpha acid
5.4–7.3%
Beta acid
5–7%
Total oil
0.6–1 mL
Australia
Key differences
When to pick HBC 472
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Helga
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in HBC 472
WoodyEarthyFloralCoconutFruityCitrusGrapefruitWhiskey
Only in Helga
Noble
Property
| Property | HBC 472 | Helga |
|---|---|---|
| Alpha acid | 7–12% | 5.4–7.3% |
| Beta acid | 7–9% | 5–7% |
| Co-humulone | 40–45% | 20–23% |
| Total oil | 1.3–3 mL | 0.6–1 mL |
| Myrcene | 35–45% | 1–13% |
| Humulene | 0.5–2% | 35–55% |
| Caryophyllene | 26–32% | 10–45% |
| Farnesene | 3–6% | 0–1% |
| Origin | United States | Australia |
| Purpose | Aroma | Aroma |