JungavsWillamette
Junga (bittering) and Willamette (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
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 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 Willamette
- 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 Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Junga | Willamette |
|---|---|---|
| Alpha acid | 10–14% | 4–7.2% |
| Beta acid | 5–8% | 3–4.5% |
| Co-humulone | 29–34% | 28–35% |
| Total oil | 1.5–2.6 mL | 0.6–1.6 mL |
| Myrcene | - | 30–40% |
| Humulene | - | 20–27% |
| Caryophyllene | - | 7–8% |
| Farnesene | - | 5–6% |
| Origin | Poland | United States |
| Purpose | Bittering | Dual purpose |
Fuggle