Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
Celeia
Alpha acid
3–6%
Beta acid
2–4%
Total oil
0.5–3.6 mL
Slovenia
Key differences
When to pick Stirling
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Celeia
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
HerbalSpicyFloral
Only in Stirling
Citus
Only in Celeia
NobleLavenderEarthy
Property
| Property | Stirling | Celeia |
|---|---|---|
| Alpha acid | 6–12% | 3–6% |
| Beta acid | 4–6% | 2–4% |
| Co-humulone | 21–28% | 25–29% |
| Total oil | 1.3–1.9 mL | 0.5–3.6 mL |
| Myrcene | 44–48% | 26–35% |
| Humulene | 19–23% | 18–23% |
| Caryophyllene | 5–7% | 8–9% |
| Farnesene | 11–17% | 3–7% |
| Origin | United States | Slovenia |
| Purpose | Dual purpose | Aroma |