Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
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 Stirling
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Herbal
Only in Pahto
NeutralEarthyCleanSmooth
Only in Stirling
CitusSpicyFloral
Property
| Property | Pahto | Stirling |
|---|---|---|
| Alpha acid | 17–20% | 6–12% |
| Beta acid | 4.5–6% | 4–6% |
| Co-humulone | 26–32% | 21–28% |
| Total oil | 1–2.5 mL | 1.3–1.9 mL |
| Myrcene | 58–72% | 44–48% |
| Humulene | 8–11% | 19–23% |
| Caryophyllene | 3–6% | 5–7% |
| Farnesene | 0–1% | 11–17% |
| Origin | United States | United States |
| Purpose | Bittering | Dual purpose |