SummitvsWurttemberg
Summit (bittering) and Wurttemberg (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Summit
Alpha acid
15–17.5%
Beta acid
4–6.5%
Total oil
1.5–3 mL
United States
Wurttemberg
Alpha acid
3.8%
Beta acid
3.1%
Total oil
0.5–1 mL
Germany
Key differences
When to pick Summit
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Wurttemberg
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Citrus
Only in Summit
Black currantAniseIncenseOrangeGrapefruitTangerineEarthyOnionGarlicDankCannabis
Only in Wurttemberg
LimeFloralPineOreganoWoody
Property
| Property | Summit | Wurttemberg |
|---|---|---|
| Alpha acid | 15–17.5% | 3.8% |
| Beta acid | 4–6.5% | 3.1% |
| Co-humulone | 26–33% | - |
| Total oil | 1.5–3 mL | 0.5–1 mL |
| Myrcene | 30–40% | - |
| Humulene | 18–22% | - |
| Caryophyllene | 12–16% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |