Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Delta
Alpha acid
5.5–7%
Beta acid
5.5–7%
Total oil
0.5–1.1 mL
United States
Key differences
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
When to pick Delta
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Samba
TropicalPineappleMangoStone fruitCandyOrange
Only in Delta
CitrusMelonSpicy
Property
| Property | Samba | Delta |
|---|---|---|
| Alpha acid | 8–12% | 5.5–7% |
| Beta acid | 4–6% | 5.5–7% |
| Co-humulone | 28–32% | 22–24% |
| Total oil | 1.5–2.5 mL | 0.5–1.1 mL |
| Myrcene | - | 25–40% |
| Humulene | - | 25–35% |
| Caryophyllene | - | 9–15% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |
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