Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Key differences
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Belma
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
StrawberryOrange
Only in Monroe
MildSmoothCherryPlumPassion fruitRaspberryRaspberry
Only in Belma
MelonPineappleGrapefruitBerryCitrusTropical
Property
| Property | Monroe | Belma |
|---|---|---|
| Alpha acid | 2.5–2.9% | 8.5–12.1% |
| Beta acid | 6.5–7.5% | 4–8% |
| Co-humulone | - | - |
| Total oil | 0.95–1 mL | 1–2.5 mL |
| Myrcene | - | 65–68% |
| Humulene | - | - |
| Caryophyllene | - | - |
| Farnesene | - | - |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |
Pacific Gem