Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Mackinac
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
When to pick Ahtanum
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
CitrusFloral
Only in Mackinac
TropicalMelonPapayaSpicyBlack currant
Only in Ahtanum
GrapefruitGeraniumPineEarthyCedarLemon
Property
| Property | Mackinac | Ahtanum |
|---|---|---|
| Alpha acid | 9–14% | 3.5–6.5% |
| Beta acid | 2.8–4% | 4–6.5% |
| Co-humulone | 28–35% | 30–35% |
| Total oil | 1.5–2.2 mL | 0.5–1.7 mL |
| Myrcene | 15–17% | 45–55% |
| Humulene | 11–12% | 15–22% |
| Caryophyllene | 4–5% | 9–12% |
| Farnesene | 1–2% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |