Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Pahto
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Ahtanum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Earthy
Only in Pahto
NeutralHerbalCleanSmooth
Only in Ahtanum
CitrusGrapefruitGeraniumPineFloralCedarLemon
Property
| Property | Pahto | Ahtanum |
|---|---|---|
| Alpha acid | 17–20% | 3.5–6.5% |
| Beta acid | 4.5–6% | 4–6.5% |
| Co-humulone | 26–32% | 30–35% |
| Total oil | 1–2.5 mL | 0.5–1.7 mL |
| Myrcene | 58–72% | 45–55% |
| Humulene | 8–11% | 15–22% |
| Caryophyllene | 3–6% | 9–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |