ZappavsSultana (Denali)
Zappa (aroma) and Sultana (Denali) (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Zappa
Alpha acid
6–9%
Beta acid
8–9%
Total oil
1.8–2.5 mL
United States
Sultana (Denali)
Alpha acid
13–16%
Beta acid
3.5–7%
Total oil
2.5–4.5 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
- Richer, more complex aroma profile
When to pick Sultana (Denali)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
TropicalCitrusPineSpicy
Only in Zappa
MintSavoryFruityMangoPassion fruitFresh
Only in Sultana (Denali)
PineappleLemon
Property
| Property | Zappa | Sultana (Denali) |
|---|---|---|
| Alpha acid | 6–9% | 13–16% |
| Beta acid | 8–9% | 3.5–7% |
| Co-humulone | 40–45% | 22–26% |
| Total oil | 1.8–2.5 mL | 2.5–4.5 mL |
| Myrcene | 64–65% | 54–55% |
| Humulene | 4–5% | 15–17% |
| Caryophyllene | 8–9% | 5–7% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |