Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
XJA2/436
Alpha acid
11.5–16.4%
Beta acid
7.8–8.4%
Total oil
1.1–1.7 mL
South Africa
Key differences
When to pick Samba
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
When to pick XJA2/436
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Samba
TropicalPineappleMangoStone fruitCandyOrange
Only in XJA2/436
LemonZestPapayaCataloupeGooseberryResinCitrusBlueberry
Property
| Property | Samba | XJA2/436 |
|---|---|---|
| Alpha acid | 8–12% | 11.5–16.4% |
| Beta acid | 4–6% | 7.8–8.4% |
| Co-humulone | 28–32% | 29–30% |
| Total oil | 1.5–2.5 mL | 1.1–1.7 mL |
| Myrcene | - | 18–30% |
| Humulene | - | 21–35% |
| Caryophyllene | - | 11–13% |
| Farnesene | - | 8–18% |
| Origin | United States | South Africa |
| Purpose | Aroma | Bittering |