Hop comparison
Beata vs Mount Hood
Beata is an aroma hop from United Kingdom; Mount Hood is an aroma hop from USA. Alpha acids: 3–6% for Beata versus 4.5–8% for Mount Hood, a similar bittering potential. Total oil: 1–1.5 versus 1–1.5 mL/100 g. Mount Hood has a clearly higher share of myrcene, the oil behind resinous, citrus and fruity notes. Shared aroma notes: honey. Beata adds apricot, almond; Mount Hood, terragon, floral and herbal notes, fresh cut cedar wood spice. By aroma families, descriptors, use and alpha acids, they are among each other's closest profiles in the catalogue.
| Beata | Mount Hood | |
|---|---|---|
| Use | Aroma hop | Aroma hop |
| Origin | United Kingdom | USA |
| Year | – | – |
| Breeder | – | USDA Corvallis |
| Alpha acids (% w/w) | 3–6 | 4.5–8 |
| Beta acids (% w/w) | 9–11 | 4.5–7.5 |
| Co-humulone (% of alpha) | 25–35 | 22–23 |
| Total oil (mL/100 g) | 1–1.5 | 1–1.5 |
| Myrcene (% of oil) | 28 | 48 |
| Humulene (% of oil) | 4–8 | 25.5 |
| Caryophyllene (% of oil) | – | 10.5 |
| Farnesene (% of oil) | – | 0.1–0.6 |
| Linalool (% of oil) | – | 0.5–0.7 |
| Aroma families | stone fruit, herbal, sweet | floral, herbal, spicy, earthy and woody, sweet |
| Descriptors | honey, apricot, almond | terragon, honey, floral and herbal notes, fresh cut cedar wood spice, wild rose, mint |
| Sources | 1 | 2 |
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