HPA-016
Alpha acid
15.7–18.7%
Beta acid
5.9–9%
Total oil
1.7–1.9 mL
Australia
Summit
Alpha acid
15–17.5%
Beta acid
4–6.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick HPA-016
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Summit
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Citrus
Only in HPA-016
MandarinPineFruity
Only in Summit
Black currantAniseIncenseOrangeGrapefruitTangerineEarthyOnionGarlicDankCannabis
Property
| Property | HPA-016 | Summit |
|---|---|---|
| Alpha acid | 15.7–18.7% | 15–17.5% |
| Beta acid | 5.9–9% | 4–6.5% |
| Co-humulone | 33–37% | 26–33% |
| Total oil | 1.7–1.9 mL | 1.5–3 mL |
| Myrcene | 35–49% | 30–40% |
| Humulene | 0–2% | 18–22% |
| Caryophyllene | 6–12% | 12–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | Australia | United States |
| Purpose | Aroma | Bittering |