Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Liberty
Alpha acid
3–6.5%
Beta acid
3–4%
Total oil
0.6–1.8 mL
United States
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 Liberty
- Higher alpha acid - stronger bittering
- 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 Liberty
NobleFloralHerbalSpicyDelicateCitrusLemon
Property
| Property | Monroe | Liberty |
|---|---|---|
| Alpha acid | 2.5–2.9% | 3–6.5% |
| Beta acid | 6.5–7.5% | 3–4% |
| Co-humulone | - | 22–30% |
| Total oil | 0.95–1 mL | 0.6–1.8 mL |
| Myrcene | - | 15–25% |
| Humulene | - | 35–45% |
| Caryophyllene | - | 10–15% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Bittering |