Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Pekko
Alpha acid
13–16%
Beta acid
3.5–5%
Total oil
1–3 mL
United States
Key differences
When to pick Samba
- Aroma-focused - ideal for dry hopping
When to pick Pekko
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Pineapple
Only in Samba
TropicalMangoStone fruitCandyOrange
Only in Pekko
PleasantFloralCitrusMintHerbalMellowThymeCucumberSageLemon
Property
| Property | Samba | Pekko |
|---|---|---|
| Alpha acid | 8–12% | 13–16% |
| Beta acid | 4–6% | 3.5–5% |
| Co-humulone | 28–32% | 27–30% |
| Total oil | 1.5–2.5 mL | 1–3 mL |
| Myrcene | - | 20–30% |
| Humulene | - | 20–28% |
| Caryophyllene | - | 15–20% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |