Zappa
Alpha acid
6–9%
Beta acid
8–9%
Total oil
1.8–2.5 mL
United States
Azacca
Alpha acid
14–16%
Beta acid
4–5.5%
Total oil
1.6–2.5 mL
United States
Key differences
When to pick Zappa
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Azacca
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
MangoTropicalCitrusSpicy
Only in Zappa
MintSavoryFruityPassion fruitPineFresh
Only in Azacca
PapayaOrangeGrapefruitLemonPineappleGrassy
Property
| Property | Zappa | Azacca |
|---|---|---|
| Alpha acid | 6–9% | 14–16% |
| Beta acid | 8–9% | 4–5.5% |
| Co-humulone | 40–45% | 38–45% |
| Total oil | 1.8–2.5 mL | 1.6–2.5 mL |
| Myrcene | 64–65% | 46–55% |
| Humulene | 4–5% | 14–18% |
| Caryophyllene | 8–9% | 8–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |