Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
Key differences
When to pick Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Lubelski
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Samba
TropicalPineappleMangoStone fruitCandyOrange
Only in Lubelski
SpicyFloralMagnoliaLavender
Property
| Property | Samba | Lubelski |
|---|---|---|
| Alpha acid | 8–12% | 3–5% |
| Beta acid | 4–6% | 2.5–4% |
| Co-humulone | 28–32% | 22–28% |
| Total oil | 1.5–2.5 mL | 0.5–1.2 mL |
| Myrcene | - | 22–35% |
| Humulene | - | 30–40% |
| Caryophyllene | - | 6–11% |
| Farnesene | - | 10–14% |
| Origin | United States | Poland |
| Purpose | Aroma | Aroma |