Sultana (Denali)vsZappa
Sultana (Denali) (dual purpose) and Zappa (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Sultana (Denali)
Alpha acid
13–16%
Beta acid
3.5–7%
Total oil
2.5–4.5 mL
United States
Zappa
Alpha acid
6–9%
Beta acid
8–9%
Total oil
1.8–2.5 mL
United States
Key differences
When to pick Sultana (Denali)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Zappa
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusPineSpicyTropical
Only in Sultana (Denali)
PineappleLemon
Only in Zappa
MintSavoryFruityMangoPassion fruitFresh
Property
| Property | Sultana (Denali) | Zappa |
|---|---|---|
| Alpha acid | 13–16% | 6–9% |
| Beta acid | 3.5–7% | 8–9% |
| Co-humulone | 22–26% | 40–45% |
| Total oil | 2.5–4.5 mL | 1.8–2.5 mL |
| Myrcene | 54–55% | 64–65% |
| Humulene | 15–17% | 4–5% |
| Caryophyllene | 5–7% | 8–9% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |