MackinacvsCentennial
Mackinac (aroma) and Centennial (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Centennial
Alpha acid
7–12%
Beta acid
3.5–5.5%
Total oil
1–3 mL
United States
Key differences
When to pick Mackinac
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Centennial
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
CitrusFloral
Only in Mackinac
TropicalMelonPapayaSpicyBlack currant
Only in Centennial
PineGrapefruitTangerine
Property
| Property | Mackinac | Centennial |
|---|---|---|
| Alpha acid | 9–14% | 7–12% |
| Beta acid | 2.8–4% | 3.5–5.5% |
| Co-humulone | 28–35% | 23–30% |
| Total oil | 1.5–2.2 mL | 1–3 mL |
| Myrcene | 15–17% | 55–65% |
| Humulene | 11–12% | 10–20% |
| Caryophyllene | 4–5% | 5–7% |
| Farnesene | 1–2% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |