Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Key differences
When to pick Monroe
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Glacier
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Plum
Only in Monroe
MildSmoothStrawberryCherryPassion fruitRaspberryOrangeRaspberry
Only in Glacier
BlackberryWoodyCedar
Property
| Property | Monroe | Glacier |
|---|---|---|
| Alpha acid | 2.5–2.9% | 3.3–9.7% |
| Beta acid | 6.5–7.5% | 5.4–10% |
| Co-humulone | - | 11–16% |
| Total oil | 0.95–1 mL | 0.5–1.5 mL |
| Myrcene | - | 35–45% |
| Humulene | - | 25–35% |
| Caryophyllene | - | 8–13% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |
Fuggle
Styrian Golding