Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Key differences
When to pick Junga
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Azacca
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
SpicyGrapefruit
Only in Junga
EarthyFruityBlack currant
Only in Azacca
MangoPapayaOrangeLemonPineappleGrassyTropicalCitrus
Property
| Property | Junga | Azacca |
|---|---|---|
| Alpha acid | 10–14% | 14–16% |
| Beta acid | 5–8% | 4–5.5% |
| Co-humulone | 29–34% | 38–45% |
| Total oil | 1.5–2.6 mL | 1.6–2.5 mL |
| Myrcene | - | 46–55% |
| Humulene | - | 14–18% |
| Caryophyllene | - | 8–12% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Dual purpose |