Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 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 Citra
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Passion fruit
Only in Monroe
MildSmoothStrawberryCherryPlumRaspberryOrangeRaspberry
Only in Citra
CitrusGrapefruitPeachMelonLimeFloralGooseberryLychee
Property
| Property | Monroe | Citra |
|---|---|---|
| Alpha acid | 2.5–2.9% | 10–15% |
| Beta acid | 6.5–7.5% | 3–4.5% |
| Co-humulone | - | 20–35% |
| Total oil | 0.95–1 mL | 1.5–3 mL |
| Myrcene | - | 60–70% |
| Humulene | - | 7–13% |
| Caryophyllene | - | 5–8% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |