Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Simcoe
Alpha acid
11–15%
Beta acid
3–5%
Total oil
0.8–3.2 mL
United States
Key differences
When to pick Samba
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Simcoe
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Samba
TropicalPineappleMangoStone fruitCandyOrange
Only in Simcoe
FruityEarthyGrapefruitPassion fruitPineBerryApricotBubblegumCitrus
Property
| Property | Samba | Simcoe |
|---|---|---|
| Alpha acid | 8–12% | 11–15% |
| Beta acid | 4–6% | 3–5% |
| Co-humulone | 28–32% | 15–21% |
| Total oil | 1.5–2.5 mL | 0.8–3.2 mL |
| Myrcene | - | 40–50% |
| Humulene | - | 15–20% |
| Caryophyllene | - | 8–14% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |