Styrian CardinalvsBobek
Styrian Cardinal (aroma) and Bobek (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Styrian Cardinal
Alpha acid
8–15%
Beta acid
3.2–4.6%
Total oil
3–4 mL
Slovenia
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Styrian Cardinal
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Styrian Cardinal
CitrusGooseberryPineappleOrangeLimeJasmineGuava
Only in Bobek
PineFloral
Property
| Property | Styrian Cardinal | Bobek |
|---|---|---|
| Alpha acid | 8–15% | 3.5–9.3% |
| Beta acid | 3.2–4.6% | 4–6.6% |
| Co-humulone | 31–37% | 26–31% |
| Total oil | 3–4 mL | 0.7–4 mL |
| Myrcene | 40–50% | 30–45% |
| Humulene | 15–22% | 13–19% |
| Caryophyllene | 8–11% | 4–6% |
| Farnesene | 5–7% | 4–7% |
| Origin | Slovenia | Slovenia |
| Purpose | Aroma | Bittering |
Fuggle
Willamette