MillenniumvsMonroe
Millennium (bittering) and Monroe (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Millennium
Alpha acid
14.5–18.5%
Beta acid
4.3–6.5%
Total oil
1.5–3 mL
United States
Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Key differences
When to pick Millennium
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Millennium
PearToffeeFloralResinHerbal
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Property
| Property | Millennium | Monroe |
|---|---|---|
| Alpha acid | 14.5–18.5% | 2.5–2.9% |
| Beta acid | 4.3–6.5% | 6.5–7.5% |
| Co-humulone | 28–35% | - |
| Total oil | 1.5–3 mL | 0.95–1 mL |
| Myrcene | 35–55% | - |
| Humulene | 15–25% | - |
| Caryophyllene | 8–10% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |