Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
XJA2/436
Alpha acid
11.5–16.4%
Beta acid
7.8–8.4%
Total oil
1.1–1.7 mL
South Africa
Key differences
When to pick Monroe
- Aroma-focused - ideal for dry hopping
When to pick XJA2/436
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Only in XJA2/436
LemonZestPapayaCataloupeGooseberryResinCitrusBlueberry
Property
| Property | Monroe | XJA2/436 |
|---|---|---|
| Alpha acid | 2.5–2.9% | 11.5–16.4% |
| Beta acid | 6.5–7.5% | 7.8–8.4% |
| Co-humulone | - | 29–30% |
| Total oil | 0.95–1 mL | 1.1–1.7 mL |
| Myrcene | - | 18–30% |
| Humulene | - | 21–35% |
| Caryophyllene | - | 11–13% |
| Farnesene | - | 8–18% |
| Origin | Germany | South Africa |
| Purpose | Aroma | Bittering |
Bergamot