Hop comparison
Anchovy vs Monroe
Anchovy is an aroma hop from USA; Monroe is an aroma hop from Germany. Alpha acids: 12.6% for Anchovy versus 2–7.5% for Monroe, so Anchovy brings noticeably more bitterness per gram. Total oil: 1.61 versus 0.7–1.9 mL/100 g. Anchovy adds watermelon, candied fruit necklace, touch of pine; Monroe, cherry, plum, strawberry. Both stand out for raspberry notes, an uncommon descriptor in the catalogue.
| Anchovy | Monroe | |
|---|---|---|
| Use | Aroma hop | Aroma hop |
| Origin | USA | Germany |
| Year | – | – |
| Breeder | Segal Ranch (valle de Yakima, Washington) | – |
| Alpha acids (% w/w) | 12.6 | 2–7.5 |
| Beta acids (% w/w) | 3.6 | 5.4–9.3 |
| Total oil (mL/100 g) | 1.61 | 0.7–1.9 |
| Myrcene (% of oil) | – | 55 |
| Humulene (% of oil) | – | 15.3 |
| Caryophyllene (% of oil) | – | 5.3 |
| Farnesene (% of oil) | – | 5.4 |
| Linalool (% of oil) | – | 1.2 |
| Aroma families | berries and red fruit, other fruit, resinous, sweet | citrus, stone fruit, berries and red fruit, herbal |
| Descriptors | watermelon, candied fruit necklace, touch of pine, raspberry, pine | cherry, plum, strawberry, yoghurt, red currant |
| Sources | 2 | 1 |
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Anchovy
Monroe
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