ToyomidorivsStrisselspalt
Toyomidori (bittering) and Strisselspalt (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
Strisselspalt
Alpha acid
1–4%
Beta acid
3–6%
Total oil
0.6–0.8 mL
France
Key differences
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Strisselspalt
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Toyomidori
MildFruityTobaccoGreen
Only in Strisselspalt
SpicyFloralCitrusHerbal
Property
| Property | Toyomidori | Strisselspalt |
|---|---|---|
| Alpha acid | 11–13% | 1–4% |
| Beta acid | 5–6% | 3–6% |
| Co-humulone | 40% | 20–27% |
| Total oil | 0.8–1.2 mL | 0.6–0.8 mL |
| Myrcene | 58–60% | 35–52% |
| Humulene | 9–12% | 13–21% |
| Caryophyllene | 4–5% | 8–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | Japan | France |
| Purpose | Bittering | Aroma |
Crystal
Hersbrucker