SambavsMillennium
Samba (aroma) and Millennium (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Millennium
Alpha acid
14.5–18.5%
Beta acid
4.3–6.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Samba
- Aroma-focused - ideal for dry hopping
When to pick Millennium
- Higher alpha acid - stronger bittering
- 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 Millennium
PearToffeeFloralResinHerbal
Property
| Property | Samba | Millennium |
|---|---|---|
| Alpha acid | 8–12% | 14.5–18.5% |
| Beta acid | 4–6% | 4.3–6.5% |
| Co-humulone | 28–32% | 28–35% |
| Total oil | 1.5–2.5 mL | 1.5–3 mL |
| Myrcene | - | 35–55% |
| Humulene | - | 15–25% |
| Caryophyllene | - | 8–10% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |