Hop comparison
Azacca vs XJA2/436
Azacca is an aroma hop from USA; XJA2/436 is a hop variety from South Africa. Alpha acids: 14–16% for Azacca versus 11.5–15.4% for XJA2/436, a similar bittering potential. Total oil: 1.6–2.5 versus 1.1–1.7 mL/100 g. Azacca has a clearly higher share of myrcene, the oil behind resinous, citrus and fruity notes. Shared aroma notes: resin. Azacca adds tropical fruit, papaya, mango; XJA2/436, bergamot citrus, dried lemon zest, candied papaya. Both stand out for papaya notes, an uncommon descriptor in the catalogue.
| Azacca | XJA2/436 | |
|---|---|---|
| Use | Aroma hop | Hop variety |
| Origin | USA | South Africa |
| Year | – | – |
| Breeder | – | – |
| Alpha acids (% w/w) | 14–16 | 11.5–15.4 |
| Beta acids (% w/w) | 4–5.5 | 5–6 |
| Co-humulone (% of alpha) | 38–45 | 28–29 |
| Total oil (mL/100 g) | 1.6–2.5 | 1.1–1.7 |
| Myrcene (% of oil) | 46–55 | 19–34 |
| Humulene (% of oil) | 14–18 | 21–35 |
| Caryophyllene (% of oil) | 8–12 | 10–13 |
| Farnesene (% of oil) | 0–1 | 4–18 |
| Linalool (% of oil) | – | 0.4–1.3 |
| Aroma families | citrus, tropical fruit, other fruit, spicy, earthy and woody, resinous | citrus, tropical fruit, other fruit, resinous |
| Descriptors | resin, tropical fruit, papaya, mango, grapefruit, pineapple, lemon, orange | bergamot citrus, dried lemon zest, candied papaya, ripe cantaloupe, gooseberries, resin |
| Sources | 2 | 1 |
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Azacca
XJA2/436