Yakima ClustervsPerle (GR)
Yakima Cluster (bittering) and Perle (GR) (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
Perle (GR)
Alpha acid
4–9%
Beta acid
2.5–5%
Total oil
0.5–2.5 mL
Germany
Key differences
When to pick Yakima Cluster
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Perle (GR)
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
EarthyFloralFruity
Only in Yakima Cluster
Sweet
Only in Perle (GR)
MintStone fruitHerbalSlightly
Property
| Property | Yakima Cluster | Perle (GR) |
|---|---|---|
| Alpha acid | 4.4–9.8% | 4–9% |
| Beta acid | 3–6.1% | 2.5–5% |
| Co-humulone | 39–42% | 29–35% |
| Total oil | 0.24–0.9 mL | 0.5–2.5 mL |
| Myrcene | 45–55% | 20–35% |
| Humulene | 17–19% | 35–55% |
| Caryophyllene | 6–7% | 10–20% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |