Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Liberty
Alpha acid
3–6.5%
Beta acid
3–4%
Total oil
0.6–1.8 mL
United States
Key differences
When to pick Mackinac
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
When to pick Liberty
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusSpicyFloral
Only in Mackinac
TropicalMelonPapayaBlack currant
Only in Liberty
NobleHerbalDelicateLemon
Property
| Property | Mackinac | Liberty |
|---|---|---|
| Alpha acid | 9–14% | 3–6.5% |
| Beta acid | 2.8–4% | 3–4% |
| Co-humulone | 28–35% | 22–30% |
| Total oil | 1.5–2.2 mL | 0.6–1.8 mL |
| Myrcene | 15–17% | 15–25% |
| Humulene | 11–12% | 35–45% |
| Caryophyllene | 4–5% | 10–15% |
| Farnesene | 1–2% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |