JungavsCentennial
Junga (bittering) and Centennial (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Centennial
Alpha acid
7–12%
Beta acid
3.5–5.5%
Total oil
1–3 mL
United States
Key differences
When to pick Junga
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Centennial
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Grapefruit
Only in Junga
EarthySpicyFruityBlack currant
Only in Centennial
PineCitrusFloralTangerine
Property
| Property | Junga | Centennial |
|---|---|---|
| Alpha acid | 10–14% | 7–12% |
| Beta acid | 5–8% | 3.5–5.5% |
| Co-humulone | 29–34% | 23–30% |
| Total oil | 1.5–2.6 mL | 1–3 mL |
| Myrcene | - | 55–65% |
| Humulene | - | 10–20% |
| Caryophyllene | - | 5–7% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Dual purpose |