HBC 472vsSouthern Brewer
HBC 472 (aroma) and Southern Brewer (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
HBC 472
Alpha acid
7–12%
Beta acid
7–9%
Total oil
1.3–3 mL
United States
Southern Brewer
Alpha acid
8–12%
Beta acid
2.5–5%
Total oil
0.4–1.5 mL
South Africa
Key differences
When to pick HBC 472
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Southern Brewer
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
WoodyEarthy
Only in HBC 472
FloralCoconutFruityCitrusGrapefruitWhiskey
Only in Southern Brewer
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Property
| Property | HBC 472 | Southern Brewer |
|---|---|---|
| Alpha acid | 7–12% | 8–12% |
| Beta acid | 7–9% | 2.5–5% |
| Co-humulone | 40–45% | 38–41% |
| Total oil | 1.3–3 mL | 0.4–1.5 mL |
| Myrcene | 35–45% | - |
| Humulene | 0.5–2% | - |
| Caryophyllene | 26–32% | - |
| Farnesene | 3–6% | - |
| Origin | United States | South Africa |
| Purpose | Aroma | Bittering |
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