Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Cluster
Alpha acid
5.5–9%
Beta acid
4.5–6%
Total oil
0.4–1 mL
United States
Key differences
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Cluster
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Samba
TropicalPineappleMangoStone fruitCandyOrange
Only in Cluster
FloralEarthySweet
Property
| Property | Samba | Cluster |
|---|---|---|
| Alpha acid | 8–12% | 5.5–9% |
| Beta acid | 4–6% | 4.5–6% |
| Co-humulone | 28–32% | 33–43% |
| Total oil | 1.5–2.5 mL | 0.4–1 mL |
| Myrcene | - | 38–46% |
| Humulene | - | 15–20% |
| Caryophyllene | - | 8–10% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |