Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Liberty
Alpha acid
3–6.5%
Beta acid
3–4%
Total oil
0.6–1.8 mL
United States
Key differences
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Liberty
- 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 Liberty
NobleFloralHerbalSpicyDelicateCitrusLemon
Property
| Property | Samba | Liberty |
|---|---|---|
| Alpha acid | 8–12% | 3–6.5% |
| Beta acid | 4–6% | 3–4% |
| Co-humulone | 28–32% | 22–30% |
| Total oil | 1.5–2.5 mL | 0.6–1.8 mL |
| Myrcene | - | 15–25% |
| Humulene | - | 35–45% |
| Caryophyllene | - | 10–15% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |