Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Ahtanum
- Higher alpha acid - stronger bittering
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Only in Ahtanum
CitrusGrapefruitGeraniumPineEarthyFloralCedarLemon
Property
| Property | Monroe | Ahtanum |
|---|---|---|
| Alpha acid | 2.5–2.9% | 3.5–6.5% |
| Beta acid | 6.5–7.5% | 4–6.5% |
| Co-humulone | - | 30–35% |
| Total oil | 0.95–1 mL | 0.5–1.7 mL |
| Myrcene | - | 45–55% |
| Humulene | - | 15–22% |
| Caryophyllene | - | 9–12% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Aroma |