Zamba BlendvsTettnanger
Zamba Blend (aroma) and Tettnanger (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
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 mL
Germany
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 Tettnanger
- 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 Tettnanger
SpicyFloralPepperBlack currant
Property
| Property | Zamba Blend | Tettnanger |
|---|---|---|
| Alpha acid | 8–12% | 2.5–5.8% |
| Beta acid | 4–6% | 2.8–5.3% |
| Co-humulone | 28–32% | 22–28% |
| Total oil | 1.5–2.5 mL | 0.4–1.1 mL |
| Myrcene | 60–70% | 40–41% |
| Humulene | 9–13% | 20–21% |
| Caryophyllene | 5–8% | 6–7% |
| Farnesene | 1–4% | 11–12% |
| Origin | United States | Germany |
| Purpose | Aroma | Dual purpose |
Lubelski