Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Monroe
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Riwaka
- Higher alpha acid - stronger bittering
Aroma profile and use
Shared aromas
Passion fruit
Only in Monroe
MildSmoothStrawberryCherryPlumRaspberryOrangeRaspberry
Only in Riwaka
TropicalGrapefruitCitrus
Property
| Property | Monroe | Riwaka |
|---|---|---|
| Alpha acid | 2.5–2.9% | 4.5–6.5% |
| Beta acid | 6.5–7.5% | 4–5% |
| Co-humulone | - | 29–38% |
| Total oil | 0.95–1 mL | 0.8–1.5 mL |
| Myrcene | - | 67–70% |
| Humulene | - | 8–10% |
| Caryophyllene | - | 2–6% |
| Farnesene | - | 0–1% |
| Origin | Germany | New Zealand |
| Purpose | Aroma | Aroma |
Calypso