Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 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 Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- 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 Glacier
PlumBlackberryWoodyCedar
Property
| Property | Samba | Glacier |
|---|---|---|
| Alpha acid | 8–12% | 3.3–9.7% |
| Beta acid | 4–6% | 5.4–10% |
| Co-humulone | 28–32% | 11–16% |
| Total oil | 1.5–2.5 mL | 0.5–1.5 mL |
| Myrcene | - | 35–45% |
| Humulene | - | 25–35% |
| Caryophyllene | - | 8–13% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Fuggle
Styrian Golding