Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Marynka
Alpha acid
7.5–12%
Beta acid
10–13%
Total oil
1.8–3.3 mL
Poland
Key differences
When to pick Pahto
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Marynka
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
HerbalEarthy
Only in Pahto
NeutralCleanSmooth
Only in Marynka
HayLicoriceLemonGrapefruitAniseCitrus
Property
| Property | Pahto | Marynka |
|---|---|---|
| Alpha acid | 17–20% | 7.5–12% |
| Beta acid | 4.5–6% | 10–13% |
| Co-humulone | 26–32% | 26–33% |
| Total oil | 1–2.5 mL | 1.8–3.3 mL |
| Myrcene | 58–72% | 28–31% |
| Humulene | 8–11% | 33–36% |
| Caryophyllene | 3–6% | 10–13% |
| Farnesene | 0–1% | 1–3% |
| Origin | United States | Poland |
| Purpose | Bittering | Dual purpose |
Tettnanger