Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Samba
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Samba
TropicalPineappleMangoStone fruitCandyOrange
Only in Bobek
PineFloral
Property
| Property | Samba | Bobek |
|---|---|---|
| Alpha acid | 8–12% | 3.5–9.3% |
| Beta acid | 4–6% | 4–6.6% |
| Co-humulone | 28–32% | 26–31% |
| Total oil | 1.5–2.5 mL | 0.7–4 mL |
| Myrcene | - | 30–45% |
| Humulene | - | 13–19% |
| Caryophyllene | - | 4–6% |
| Farnesene | - | 4–7% |
| Origin | United States | Slovenia |
| Purpose | Aroma | Bittering |
Fuggle