ToyomidorivsLubelski
Toyomidori (bittering) and Lubelski (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
Key differences
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Lubelski
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Toyomidori
MildFruityTobaccoGreen
Only in Lubelski
SpicyFloralMagnoliaLavender
Property
| Property | Toyomidori | Lubelski |
|---|---|---|
| Alpha acid | 11–13% | 3–5% |
| Beta acid | 5–6% | 2.5–4% |
| Co-humulone | 40% | 22–28% |
| Total oil | 0.8–1.2 mL | 0.5–1.2 mL |
| Myrcene | 58–60% | 22–35% |
| Humulene | 9–12% | 30–40% |
| Caryophyllene | 4–5% | 6–11% |
| Farnesene | 0–1% | 10–14% |
| Origin | Japan | Poland |
| Purpose | Bittering | Aroma |
Stirling