StirlingvsToyomidori
Stirling (dual purpose) and Toyomidori (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Key differences
When to pick Stirling
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Stirling
HerbalCitusSpicyFloral
Only in Toyomidori
MildFruityTobaccoGreen
Property
| Property | Stirling | Toyomidori |
|---|---|---|
| Alpha acid | 6–12% | 11–13% |
| Beta acid | 4–6% | 5–6% |
| Co-humulone | 21–28% | 40% |
| Total oil | 1.3–1.9 mL | 0.8–1.2 mL |
| Myrcene | 44–48% | 58–60% |
| Humulene | 19–23% | 9–12% |
| Caryophyllene | 5–7% | 4–5% |
| Farnesene | 11–17% | 0–1% |
| Origin | United States | Japan |
| Purpose | Dual purpose | Bittering |