MonroevsTettnanger
Monroe (aroma) and Tettnanger (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 mL
Germany
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 Tettnanger
- 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 Tettnanger
SpicyFloralPepperBlack currant
Property
| Property | Monroe | Tettnanger |
|---|---|---|
| Alpha acid | 2.5–2.9% | 2.5–5.8% |
| Beta acid | 6.5–7.5% | 2.8–5.3% |
| Co-humulone | - | 22–28% |
| Total oil | 0.95–1 mL | 0.4–1.1 mL |
| Myrcene | - | 40–41% |
| Humulene | - | 20–21% |
| Caryophyllene | - | 6–7% |
| Farnesene | - | 11–12% |
| Origin | Germany | Germany |
| Purpose | Aroma | Dual purpose |
Lubelski