Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Key differences
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Junga
EarthySpicyFruityGrapefruitBlack currant
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Junga | Glacier |
|---|---|---|
| Alpha acid | 10–14% | 3.3–9.7% |
| Beta acid | 5–8% | 5.4–10% |
| Co-humulone | 29–34% | 11–16% |
| Total oil | 1.5–2.6 mL | 0.5–1.5 mL |
| Myrcene | - | 35–45% |
| Humulene | - | 25–35% |
| Caryophyllene | - | 8–13% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Dual purpose |
Fuggle
Styrian Golding