Perle (GR)vsYakima Cluster
Perle (GR) (aroma) and Yakima Cluster (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Perle (GR)
Alpha acid
4–9%
Beta acid
2.5–5%
Total oil
0.5–2.5 mL
Germany
Yakima Cluster
Alpha acid
4.4–9.8%
Beta acid
3–6.1%
Total oil
0.24–0.9 mL
United States
Key differences
When to pick Perle (GR)
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Yakima Cluster
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FloralFruityEarthy
Only in Perle (GR)
MintStone fruitHerbalSlightly
Only in Yakima Cluster
Sweet
Property
| Property | Perle (GR) | Yakima Cluster |
|---|---|---|
| Alpha acid | 4–9% | 4.4–9.8% |
| Beta acid | 2.5–5% | 3–6.1% |
| Co-humulone | 29–35% | 39–42% |
| Total oil | 0.5–2.5 mL | 0.24–0.9 mL |
| Myrcene | 20–35% | 45–55% |
| Humulene | 35–55% | 17–19% |
| Caryophyllene | 10–20% | 6–7% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Bittering |