Omega
Alpha acid
9–10%
Beta acid
3–4%
Total oil
-
United Kingdom
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 Omega
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Omega
-
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Omega | Glacier |
|---|---|---|
| Alpha acid | 9–10% | 3.3–9.7% |
| Beta acid | 3–4% | 5.4–10% |
| Co-humulone | 29% | 11–16% |
| Total oil | - | 0.5–1.5 mL |
| Myrcene | 52–54% | 35–45% |
| Humulene | 16–18% | 25–35% |
| Caryophyllene | 4–6% | 8–13% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Aroma | Dual purpose |
Styrian Golding