JungavsMount Hood
Junga (bittering) and Mount Hood (aroma) 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
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 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 Mount Hood
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Spicy
Only in Junga
EarthyFruityGrapefruitBlack currant
Only in Mount Hood
NobleHerbalPungent
Property
| Property | Junga | Mount Hood |
|---|---|---|
| Alpha acid | 10–14% | 3.9–8% |
| Beta acid | 5–8% | 5–8% |
| Co-humulone | 29–34% | 21–23% |
| Total oil | 1.5–2.6 mL | 1.2–1.7 mL |
| Myrcene | - | 30–40% |
| Humulene | - | 12–38% |
| Caryophyllene | - | 7–16% |
| Farnesene | - | 0–1% |
| Origin | Poland | United States |
| Purpose | Bittering | Aroma |
Hersbrucker