Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Motueka
Alpha acid
5–8.5%
Beta acid
5–5.5%
Total oil
0.8–1 mL
New Zealand
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 Motueka
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Only in Motueka
CitrusMojitoLimeLemonTropicalFloral
Property
| Property | Monroe | Motueka |
|---|---|---|
| Alpha acid | 2.5–2.9% | 5–8.5% |
| Beta acid | 6.5–7.5% | 5–5.5% |
| Co-humulone | - | 25–35% |
| Total oil | 0.95–1 mL | 0.8–1 mL |
| Myrcene | - | 47–48% |
| Humulene | - | 3–4% |
| Caryophyllene | - | 1–3% |
| Farnesene | - | 12–13% |
| Origin | Germany | New Zealand |
| Purpose | Aroma | Dual purpose |
Sterling