Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Sterling
Alpha acid
5.5–8.5%
Beta acid
4–6%
Total oil
1–2 mL
United States
Key differences
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Sterling
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Spicy
Only in Junga
EarthyFruityGrapefruitBlack currant
Only in Sterling
NobleHerbalFloral
Property
| Property | Junga | Sterling |
|---|---|---|
| Alpha acid | 10–14% | 5.5–8.5% |
| Beta acid | 5–8% | 4–6% |
| Co-humulone | 29–34% | 22–28% |
| Total oil | 1.5–2.6 mL | 1–2 mL |
| Myrcene | - | 35–45% |
| Humulene | - | 16–18% |
| Caryophyllene | - | 5–8% |
| Farnesene | - | 15–19% |
| Origin | Poland | United States |
| Purpose | Bittering | Aroma |
Target