Mandarina BavariavsStyrian Cardinal
Mandarina Bavaria (dual purpose) and Styrian Cardinal (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Mandarina Bavaria
Alpha acid
7–10.5%
Beta acid
4–8%
Total oil
0.8–2 mL
Germany
Styrian Cardinal
Alpha acid
8–15%
Beta acid
3.2–4.6%
Total oil
3–4 mL
Slovenia
Key differences
When to pick Mandarina Bavaria
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Styrian Cardinal
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Citrus
Only in Mandarina Bavaria
TangerineLemonResinHerbalTropical
Only in Styrian Cardinal
GooseberryPineappleOrangeLimeJasmineGuava
Property
| Property | Mandarina Bavaria | Styrian Cardinal |
|---|---|---|
| Alpha acid | 7–10.5% | 8–15% |
| Beta acid | 4–8% | 3.2–4.6% |
| Co-humulone | 31–35% | 31–37% |
| Total oil | 0.8–2 mL | 3–4 mL |
| Myrcene | 35–45% | 40–50% |
| Humulene | 10–15% | 15–22% |
| Caryophyllene | 6–10% | 8–11% |
| Farnesene | 1–2% | 5–7% |
| Origin | Germany | Slovenia |
| Purpose | Dual purpose | Aroma |
Cascade