Hop comparison
EXP 2/20 vs XJA2/436
EXP 2/20 is a hop variety from Poland; XJA2/436 is a hop variety from South Africa. Alpha acids: 9.3% for EXP 2/20 versus 11.5–15.4% for XJA2/436, so XJA2/436 brings noticeably more bitterness per gram. Total oil: 2.7 versus 1.1–1.7 mL/100 g. EXP 2/20 has a clearly higher share of myrcene, the oil behind resinous, citrus and fruity notes. EXP 2/20 adds lemon, bergamot, mandarin; XJA2/436, bergamot citrus, dried lemon zest, candied papaya. Both stand out for bergamot notes, an uncommon descriptor in the catalogue.
| EXP 2/20 | XJA2/436 | |
|---|---|---|
| Use | Hop variety | Hop variety |
| Origin | Poland | South Africa |
| Year | – | – |
| Breeder | PolishHops | – |
| Alpha acids (% w/w) | 9.3 | 11.5–15.4 |
| Beta acids (% w/w) | 3.2 | 5–6 |
| Co-humulone (% of alpha) | – | 28–29 |
| Total oil (mL/100 g) | 2.7 | 1.1–1.7 |
| Myrcene (% of oil) | 55.9 | 19–34 |
| Humulene (% of oil) | 11.2 | 21–35 |
| Caryophyllene (% of oil) | 6.1 | 10–13 |
| Farnesene (% of oil) | 10.6 | 4–18 |
| Linalool (% of oil) | 0.5 | 0.4–1.3 |
| Aroma families | citrus, tropical fruit, other fruit, floral, resinous | citrus, tropical fruit, other fruit, resinous |
| Descriptors | lemon, bergamot, mandarin, pineapple, pear, gooseberry, white currant, lime | bergamot citrus, dried lemon zest, candied papaya, ripe cantaloupe, gooseberries, resin |
| Sources | 1 | 1 |
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EXP 2/20
XJA2/436