Pekko
Alpha acid
13–16%
Beta acid
3.5–5%
Total oil
1–3 mL
United States
Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Key differences
When to pick Pekko
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Samba
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Pineapple
Only in Pekko
PleasantFloralCitrusMintHerbalMellowThymeCucumberSageLemon
Only in Samba
TropicalMangoStone fruitCandyOrange
Property
| Property | Pekko | Samba |
|---|---|---|
| Alpha acid | 13–16% | 8–12% |
| Beta acid | 3.5–5% | 4–6% |
| Co-humulone | 27–30% | 28–32% |
| Total oil | 1–3 mL | 1.5–2.5 mL |
| Myrcene | 20–30% | - |
| Humulene | 20–28% | - |
| Caryophyllene | 15–20% | - |
| Farnesene | 0–1% | - |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |