MonroevsWillamette
Monroe (aroma) and Willamette (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
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 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 Willamette
- 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 Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Monroe | Willamette |
|---|---|---|
| Alpha acid | 2.5–2.9% | 4–7.2% |
| Beta acid | 6.5–7.5% | 3–4.5% |
| Co-humulone | - | 28–35% |
| Total oil | 0.95–1 mL | 0.6–1.6 mL |
| Myrcene | - | 30–40% |
| Humulene | - | 20–27% |
| Caryophyllene | - | 7–8% |
| Farnesene | - | 5–6% |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |
Fuggle
Styrian Golding