Zappa
Alpha acid
6–9%
Beta acid
8–9%
Total oil
1.8–2.5 mL
United States
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Zappa
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Pine
Only in Zappa
MintSavoryFruityMangoPassion fruitTropicalCitrusSpicyFresh
Only in Bobek
Floral
Property
| Property | Zappa | Bobek |
|---|---|---|
| Alpha acid | 6–9% | 3.5–9.3% |
| Beta acid | 8–9% | 4–6.6% |
| Co-humulone | 40–45% | 26–31% |
| Total oil | 1.8–2.5 mL | 0.7–4 mL |
| Myrcene | 64–65% | 30–45% |
| Humulene | 4–5% | 13–19% |
| Caryophyllene | 8–9% | 4–6% |
| Farnesene | 0–1% | 4–7% |
| Origin | United States | Slovenia |
| Purpose | Aroma | Bittering |
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