Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Only in Bobek
PineFloral
Property
| Property | Monroe | Bobek |
|---|---|---|
| Alpha acid | 2.5–2.9% | 3.5–9.3% |
| Beta acid | 6.5–7.5% | 4–6.6% |
| Co-humulone | - | 26–31% |
| Total oil | 0.95–1 mL | 0.7–4 mL |
| Myrcene | - | 30–45% |
| Humulene | - | 13–19% |
| Caryophyllene | - | 4–6% |
| Farnesene | - | 4–7% |
| Origin | Germany | Slovenia |
| Purpose | Aroma | Bittering |
Fuggle
Willamette