HBC 472vsYakima Cluster
HBC 472 (aroma) and Yakima Cluster (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
Yakima Cluster
Alpha acid
4.4–9.8%
Beta acid
3–6.1%
Total oil
0.24–0.9 mL
United States
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
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Yakima Cluster
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
EarthyFloralFruity
Only in HBC 472
WoodyCoconutCitrusGrapefruitWhiskey
Only in Yakima Cluster
Sweet
Property
| Property | HBC 472 | Yakima Cluster |
|---|---|---|
| Alpha acid | 7–12% | 4.4–9.8% |
| Beta acid | 7–9% | 3–6.1% |
| Co-humulone | 40–45% | 39–42% |
| Total oil | 1.3–3 mL | 0.24–0.9 mL |
| Myrcene | 35–45% | 45–55% |
| Humulene | 0.5–2% | 17–19% |
| Caryophyllene | 26–32% | 6–7% |
| Farnesene | 3–6% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |