Hop comparison
Columbia vs HBC 472
Columbia is a dual-purpose hop from USA; HBC 472 is an aroma hop from USA. Alpha acids: 5.9–8.8% for Columbia versus 9–11% for HBC 472, so HBC 472 brings noticeably more bitterness per gram. Total oil: 0.46–1.61 versus 1.5–2.5 mL/100 g. Columbia has a clearly higher share of myrcene, the oil behind resinous, citrus and fruity notes. By aroma families, descriptors, use and alpha acids, they are among each other's closest profiles in the catalogue.
| Columbia | HBC 472 | |
|---|---|---|
| Use | Dual-purpose hop | Aroma hop |
| Origin | USA | USA |
| Year | – | – |
| Breeder | USDA-ARS / Oregon State University (Corvallis) | – |
| Alpha acids (% w/w) | 5.9–8.8 | 9–11 |
| Beta acids (% w/w) | 2.9–5.6 | 7–9 |
| Co-humulone (% of alpha) | 40 | 42–46 |
| Total oil (mL/100 g) | 0.46–1.61 | 1.5–2.5 |
| Myrcene (% of oil) | 54.6 | 30–32 |
| Humulene (% of oil) | 16.7 | 1–2 |
| Caryophyllene (% of oil) | 7.3 | 30–32 |
| Farnesene (% of oil) | 4.1 | – |
| Linalool (% of oil) | – | 0.1 |
| Aroma families | other fruit, earthy and woody | tropical fruit, other fruit, floral, earthy and woody |
| Descriptors | earthy, fruity | – |
| Sources | 2 | 1 |
See them in charts in the comparison tool →