Zappa
Alpha acid
6–9%
Beta acid
8–9%
Total oil
1.8–2.5 mL
United States
Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Zappa
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Citra
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Passion fruitCitrus
Only in Zappa
MintSavoryFruityMangoTropicalPineSpicyFresh
Only in Citra
GrapefruitPeachMelonLimeFloralGooseberryLychee
Property
| Property | Zappa | Citra |
|---|---|---|
| Alpha acid | 6–9% | 10–15% |
| Beta acid | 8–9% | 3–4.5% |
| Co-humulone | 40–45% | 20–35% |
| Total oil | 1.8–2.5 mL | 1.5–3 mL |
| Myrcene | 64–65% | 60–70% |
| Humulene | 4–5% | 7–13% |
| Caryophyllene | 8–9% | 5–8% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |