Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Key differences
When to pick Samba
- Aroma-focused - ideal for dry hopping
When to pick Belma
- 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
TropicalPineappleOrange
Only in Samba
MangoStone fruitCandy
Only in Belma
MelonStrawberryGrapefruitBerryCitrus
Property
| Property | Samba | Belma |
|---|---|---|
| Alpha acid | 8–12% | 8.5–12.1% |
| Beta acid | 4–6% | 4–8% |
| Co-humulone | 28–32% | - |
| Total oil | 1.5–2.5 mL | 1–2.5 mL |
| Myrcene | - | 65–68% |
| Humulene | - | - |
| Caryophyllene | - | - |
| Farnesene | - | - |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Huell Melon
Pacific Gem