Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Key differences
When to pick Lubelski
- Aroma-focused - ideal for dry hopping
When to pick Pahto
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Lubelski
SpicyFloralMagnoliaLavender
Only in Pahto
NeutralHerbalEarthyCleanSmooth
Property
| Property | Lubelski | Pahto |
|---|---|---|
| Alpha acid | 3–5% | 17–20% |
| Beta acid | 2.5–4% | 4.5–6% |
| Co-humulone | 22–28% | 26–32% |
| Total oil | 0.5–1.2 mL | 1–2.5 mL |
| Myrcene | 22–35% | 58–72% |
| Humulene | 30–40% | 8–11% |
| Caryophyllene | 6–11% | 3–6% |
| Farnesene | 10–14% | 0–1% |
| Origin | Poland | United States |
| Purpose | Aroma | Bittering |