Tango
Alpha acid
7.5–11%
Beta acid
7.5–10%
Total oil
2.4–4 mL
Germany
Melba
Alpha acid
7–10%
Beta acid
2.5–5%
Total oil
2–4 mL
Australia
Key differences
When to pick Tango
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Melba
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Passion fruitSpicyCitrus
Only in Tango
Pineapple
Only in Melba
Grapefruit
Property
| Property | Tango | Melba |
|---|---|---|
| Alpha acid | 7.5–11% | 7–10% |
| Beta acid | 7.5–10% | 2.5–5% |
| Co-humulone | 19–25% | 25–35% |
| Total oil | 2.4–4 mL | 2–4 mL |
| Myrcene | - | - |
| Humulene | - | - |
| Caryophyllene | - | - |
| Farnesene | - | - |
| Origin | Germany | Australia |
| Purpose | Dual purpose | Aroma |