Melba
Alpha acid
7–10%
Beta acid
2.5–5%
Total oil
2–4 mL
Australia
Tango
Alpha acid
7.5–11%
Beta acid
7.5–10%
Total oil
2.4–4 mL
Germany
Key differences
When to pick Melba
- Aroma-focused - ideal for dry hopping
When to pick Tango
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Passion fruitCitrusSpicy
Only in Melba
Grapefruit
Only in Tango
Pineapple
Property
| Property | Melba | Tango |
|---|---|---|
| Alpha acid | 7–10% | 7.5–11% |
| Beta acid | 2.5–5% | 7.5–10% |
| Co-humulone | 25–35% | 19–25% |
| Total oil | 2–4 mL | 2.4–4 mL |
| Myrcene | - | - |
| Humulene | - | - |
| Caryophyllene | - | - |
| Farnesene | - | - |
| Origin | Australia | Germany |
| Purpose | Aroma | Dual purpose |