Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Key differences
When to pick Mackinac
- Aroma-focused - ideal for dry hopping
When to pick Azacca
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
TropicalCitrusPapayaSpicy
Only in Mackinac
MelonFloralBlack currant
Only in Azacca
MangoOrangeGrapefruitLemonPineappleGrassy
Property
| Property | Mackinac | Azacca |
|---|---|---|
| Alpha acid | 9–14% | 14–16% |
| Beta acid | 2.8–4% | 4–5.5% |
| Co-humulone | 28–35% | 38–45% |
| Total oil | 1.5–2.2 mL | 1.6–2.5 mL |
| Myrcene | 15–17% | 46–55% |
| Humulene | 11–12% | 14–18% |
| Caryophyllene | 4–5% | 8–12% |
| Farnesene | 1–2% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |