Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Zeus
Alpha acid
13–17.5%
Beta acid
4–6.5%
Total oil
2.4–4.5 mL
United States
Key differences
When to pick Mackinac
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Zeus
- 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
Aroma profile and use
Shared aromas
Black currant
Only in Mackinac
TropicalCitrusMelonPapayaSpicyFloral
Only in Zeus
LicoriceCurryPungent
Property
| Property | Mackinac | Zeus |
|---|---|---|
| Alpha acid | 9–14% | 13–17.5% |
| Beta acid | 2.8–4% | 4–6.5% |
| Co-humulone | 28–35% | 28–40% |
| Total oil | 1.5–2.2 mL | 2.4–4.5 mL |
| Myrcene | 15–17% | 45–60% |
| Humulene | 11–12% | 9–18% |
| Caryophyllene | 4–5% | 6–11% |
| Farnesene | 1–2% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |