HelgavsNorthern Brewer (US)
Helga (aroma) and Northern Brewer (US) (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Helga
Alpha acid
5.4–7.3%
Beta acid
5–7%
Total oil
0.6–1 mL
Australia
Northern Brewer (US)
Alpha acid
7–10%
Beta acid
3–5.5%
Total oil
1–2 mL
United States
Key differences
When to pick Helga
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Northern Brewer (US)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Helga
Noble
Only in Northern Brewer (US)
PineWoodyMintBlack currant
Property
| Property | Helga | Northern Brewer (US) |
|---|---|---|
| Alpha acid | 5.4–7.3% | 7–10% |
| Beta acid | 5–7% | 3–5.5% |
| Co-humulone | 20–23% | 27–34% |
| Total oil | 0.6–1 mL | 1–2 mL |
| Myrcene | 1–13% | 35–45% |
| Humulene | 35–55% | 27–31% |
| Caryophyllene | 10–45% | 11–15% |
| Farnesene | 0–1% | 0–1% |
| Origin | Australia | United States |
| Purpose | Aroma | Bittering |