Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Summit
Alpha acid
15–17.5%
Beta acid
4–6.5%
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 Summit
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Orange
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryRaspberry
Only in Summit
Black currantAniseIncenseGrapefruitTangerineEarthyCitrusOnionGarlicDankCannabis
Property
| Property | Monroe | Summit |
|---|---|---|
| Alpha acid | 2.5–2.9% | 15–17.5% |
| Beta acid | 6.5–7.5% | 4–6.5% |
| Co-humulone | - | 26–33% |
| Total oil | 0.95–1 mL | 1.5–3 mL |
| Myrcene | - | 30–40% |
| Humulene | - | 18–22% |
| Caryophyllene | - | 12–16% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Bittering |