Moutere
Alpha acid
17.5–19.5%
Beta acid
8–10%
Total oil
1.5–1.9 mL
New Zealand
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Key differences
When to pick Moutere
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Glacier
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Moutere
TropicalGrapefruitPassion fruitHayEarthyPine
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Moutere | Glacier |
|---|---|---|
| Alpha acid | 17.5–19.5% | 3.3–9.7% |
| Beta acid | 8–10% | 5.4–10% |
| Co-humulone | 24–28% | 11–16% |
| Total oil | 1.5–1.9 mL | 0.5–1.5 mL |
| Myrcene | 22–23% | 35–45% |
| Humulene | 15–16% | 25–35% |
| Caryophyllene | 5–6% | 8–13% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Dual purpose |
Fuggle
Styrian Golding