MackinacvsTettnanger
Mackinac (aroma) and Tettnanger (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
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 mL
Germany
Key differences
When to pick Mackinac
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Tettnanger
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
SpicyFloralBlack currant
Only in Mackinac
TropicalCitrusMelonPapaya
Only in Tettnanger
Pepper
Property
| Property | Mackinac | Tettnanger |
|---|---|---|
| Alpha acid | 9–14% | 2.5–5.8% |
| Beta acid | 2.8–4% | 2.8–5.3% |
| Co-humulone | 28–35% | 22–28% |
| Total oil | 1.5–2.2 mL | 0.4–1.1 mL |
| Myrcene | 15–17% | 40–41% |
| Humulene | 11–12% | 20–21% |
| Caryophyllene | 4–5% | 6–7% |
| Farnesene | 1–2% | 11–12% |
| Origin | United States | Germany |
| Purpose | Aroma | Dual purpose |
Lubelski