Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Progress
Alpha acid
5–7.5%
Beta acid
1.8–2.7%
Total oil
0.5–0.8 mL
United Kingdom
Key differences
When to pick Mackinac
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Progress
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
FloralBlack currant
Only in Mackinac
TropicalCitrusMelonPapayaSpicy
Only in Progress
GrassyMintSweetHoneyFruity
Property
| Property | Mackinac | Progress |
|---|---|---|
| Alpha acid | 9–14% | 5–7.5% |
| Beta acid | 2.8–4% | 1.8–2.7% |
| Co-humulone | 28–35% | 25–27% |
| Total oil | 1.5–2.2 mL | 0.5–0.8 mL |
| Myrcene | 15–17% | 25–30% |
| Humulene | 11–12% | 40–47% |
| Caryophyllene | 4–5% | 12–15% |
| Farnesene | 1–2% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Aroma |