Table 2 Typical versus observed alpha and beta-bitter acids of examined hop cultivars.

From: Disentangling photoperiod from hop vernalization and dormancy for global production and speed breeding

Cultivar α acid typical α acids observed β acid typical β acids observed
‘Cascade’ 4.4–6.5 7.1 ± 0.6 4.5–6.5 6.5 ± 1.1
‘Cashmere’ 7.7–9.1 7.9 ± 0.4 6.4–7.1 6.4 ± 0.9
‘Centennial’ 9.5–11.5 9.6 ± 0.8 3.5–4.5 3.2 ± 0.4
‘Chinook’ 12.0–14.0 14.3 ± 0.5 3.0–4.0 4.1 ± 0.3
‘Columbus’ 14.5–16.5 18.9 ± 1.2 4.0–5.0 3.7 ± 0.2
‘Galena’ 11.5–13.5 10.5 ± 1.7 7.2–8.4 7.6 ± 0.6
‘Willamette’ 4.0–6.0 4.7 ± 0.5 3.5–4.5 3.8 ± 0.3
  1. Field-grown (ranges)13,16,17,18,19,20,21 versus non-vernalized observed means of n = four 100 g cone subsamples from each cultivar ± standard deviation. Acid values are cone dry weight percentages.