Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 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 Stirling
- 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
SpicyFloral
Only in Mackinac
TropicalCitrusMelonPapayaBlack currant
Only in Stirling
HerbalCitus
Property
| Property | Mackinac | Stirling |
|---|---|---|
| Alpha acid | 9–14% | 6–12% |
| Beta acid | 2.8–4% | 4–6% |
| Co-humulone | 28–35% | 21–28% |
| Total oil | 1.5–2.2 mL | 1.3–1.9 mL |
| Myrcene | 15–17% | 44–48% |
| Humulene | 11–12% | 19–23% |
| Caryophyllene | 4–5% | 5–7% |
| Farnesene | 1–2% | 11–17% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |