Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Celeia
Alpha acid
3–6%
Beta acid
2–4%
Total oil
0.5–3.6 mL
Slovenia
Key differences
When to pick Pahto
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Celeia
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
HerbalEarthy
Only in Pahto
NeutralCleanSmooth
Only in Celeia
NobleFloralLavenderSpicy
Property
| Property | Pahto | Celeia |
|---|---|---|
| Alpha acid | 17–20% | 3–6% |
| Beta acid | 4.5–6% | 2–4% |
| Co-humulone | 26–32% | 25–29% |
| Total oil | 1–2.5 mL | 0.5–3.6 mL |
| Myrcene | 58–72% | 26–35% |
| Humulene | 8–11% | 18–23% |
| Caryophyllene | 3–6% | 8–9% |
| Farnesene | 0–1% | 3–7% |
| Origin | United States | Slovenia |
| Purpose | Bittering | Aroma |