Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Summit
Alpha acid
15–17.5%
Beta acid
4–6.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Mackinac
- Aroma-focused - ideal for dry hopping
When to pick Summit
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusBlack currant
Only in Mackinac
TropicalMelonPapayaSpicyFloral
Only in Summit
AniseIncenseOrangeGrapefruitTangerineEarthyOnionGarlicDankCannabis
Property
| Property | Mackinac | Summit |
|---|---|---|
| Alpha acid | 9–14% | 15–17.5% |
| Beta acid | 2.8–4% | 4–6.5% |
| Co-humulone | 28–35% | 26–33% |
| Total oil | 1.5–2.2 mL | 1.5–3 mL |
| Myrcene | 15–17% | 30–40% |
| Humulene | 11–12% | 18–22% |
| Caryophyllene | 4–5% | 12–16% |
| Farnesene | 1–2% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |