Mount RainiervsBobek
Mount Rainier (dual purpose) and Bobek (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Mount Rainier
Alpha acid
5–9.4%
Beta acid
5–9.2%
Total oil
0.2–3.9 mL
United States
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Mount Rainier
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Bobek
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Floral
Only in Mount Rainier
NobleLicoriceCitrusSpicy
Only in Bobek
Pine
Property
| Property | Mount Rainier | Bobek |
|---|---|---|
| Alpha acid | 5–9.4% | 3.5–9.3% |
| Beta acid | 5–9.2% | 4–6.6% |
| Co-humulone | 21–34% | 26–31% |
| Total oil | 0.2–3.9 mL | 0.7–4 mL |
| Myrcene | 58–59% | 30–45% |
| Humulene | 17–18% | 13–19% |
| Caryophyllene | 7–8% | 4–6% |
| Farnesene | 0–1% | 4–7% |
| Origin | United States | Slovenia |
| Purpose | Dual purpose | Bittering |
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