Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
New Zealand
Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Key differences
When to pick Kohatu
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
When to pick Belma
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Tropical
Only in Kohatu
-
Only in Belma
OrangeMelonStrawberryPineappleGrapefruitBerryCitrus
Property
| Property | Kohatu | Belma |
|---|---|---|
| Alpha acid | 6–7% | 8.5–12.1% |
| Beta acid | 4–6% | 4–8% |
| Co-humulone | 20–25% | - |
| Total oil | 1–2 mL | 1–2.5 mL |
| Myrcene | 25–30% | 65–68% |
| Humulene | 30–40% | - |
| Caryophyllene | 11–16% | - |
| Farnesene | 0–1% | - |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Dual purpose |
Huell Melon