Zamba BlendvsMotueka
Zamba Blend (aroma) and Motueka (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Zamba Blend
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
Motueka
Alpha acid
5–8.5%
Beta acid
5–5.5%
Total oil
0.8–1 mL
New Zealand
Key differences
When to pick Zamba Blend
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Motueka
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Zamba Blend
MangoStone fruitOrangeTangerinePineapple
Only in Motueka
CitrusMojitoLimeLemonTropicalFloral
Property
| Property | Zamba Blend | Motueka |
|---|---|---|
| Alpha acid | 8–12% | 5–8.5% |
| Beta acid | 4–6% | 5–5.5% |
| Co-humulone | 28–32% | 25–35% |
| Total oil | 1.5–2.5 mL | 0.8–1 mL |
| Myrcene | 60–70% | 47–48% |
| Humulene | 9–13% | 3–4% |
| Caryophyllene | 5–8% | 1–3% |
| Farnesene | 1–4% | 12–13% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |