Zamba BlendvsSimcoe
Zamba Blend (aroma) and Simcoe (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
Simcoe
Alpha acid
11–15%
Beta acid
3–5%
Total oil
0.8–3.2 mL
United States
Key differences
When to pick Zamba Blend
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Simcoe
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Zamba Blend
MangoStone fruitOrangeTangerinePineapple
Only in Simcoe
FruityEarthyGrapefruitPassion fruitPineBerryApricotBubblegumCitrus
Property
| Property | Zamba Blend | Simcoe |
|---|---|---|
| Alpha acid | 8–12% | 11–15% |
| Beta acid | 4–6% | 3–5% |
| Co-humulone | 28–32% | 15–21% |
| Total oil | 1.5–2.5 mL | 0.8–3.2 mL |
| Myrcene | 60–70% | 40–50% |
| Humulene | 9–13% | 15–20% |
| Caryophyllene | 5–8% | 8–14% |
| Farnesene | 1–4% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |