Yakima ClustervsGalena
Yakima Cluster (bittering) and Galena (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Yakima Cluster
Alpha acid
4.4–9.8%
Beta acid
3–6.1%
Total oil
0.24–0.9 mL
United States
Galena
Alpha acid
12–15.5%
Beta acid
7.2–8.7%
Total oil
0.9–2.1 mL
United States
Key differences
When to pick Yakima Cluster
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Galena
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Fruity
Only in Yakima Cluster
EarthyFloralSweet
Only in Galena
PearPineappleBlack currantGrapefruitLimeGooseberrySpicyWoody
Property
| Property | Yakima Cluster | Galena |
|---|---|---|
| Alpha acid | 4.4–9.8% | 12–15.5% |
| Beta acid | 3–6.1% | 7.2–8.7% |
| Co-humulone | 39–42% | 36–40% |
| Total oil | 0.24–0.9 mL | 0.9–2.1 mL |
| Myrcene | 45–55% | 40–50% |
| Humulene | 17–19% | 11–17% |
| Caryophyllene | 6–7% | 5–9% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |