Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
HBC 630
Alpha acid
12–15%
Beta acid
5–7%
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 HBC 630
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
CherryRaspberryRaspberry
Only in Monroe
MildSmoothStrawberryPlumPassion fruitOrange
Only in HBC 630
FloralHerbalCitrusTropicalCandyFruity
Property
| Property | Monroe | HBC 630 |
|---|---|---|
| Alpha acid | 2.5–2.9% | 12–15% |
| Beta acid | 6.5–7.5% | 5–7% |
| Co-humulone | - | 20–26% |
| Total oil | 0.95–1 mL | 1.5–3 mL |
| Myrcene | - | 40–50% |
| Humulene | - | 15–20% |
| Caryophyllene | - | 11–15% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |