Helga
Alpha acid
5.4–7.3%
Beta acid
5–7%
Total oil
0.6–1 mL
Australia
Celeia
Alpha acid
3–6%
Beta acid
2–4%
Total oil
0.5–3.6 mL
Slovenia
Key differences
When to pick Helga
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Celeia
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Noble
Only in Helga
-
Only in Celeia
FloralLavenderSpicyEarthyHerbal
Property
| Property | Helga | Celeia |
|---|---|---|
| Alpha acid | 5.4–7.3% | 3–6% |
| Beta acid | 5–7% | 2–4% |
| Co-humulone | 20–23% | 25–29% |
| Total oil | 0.6–1 mL | 0.5–3.6 mL |
| Myrcene | 1–13% | 26–35% |
| Humulene | 35–55% | 18–23% |
| Caryophyllene | 10–45% | 8–9% |
| Farnesene | 0–1% | 3–7% |
| Origin | Australia | Slovenia |
| Purpose | Aroma | Aroma |