Alpha Acids
Expressed as a % of total weight of the hops. Includes Humulone, Cohum- ulone and Ad-Humulone, when isomerized to iso-alpha-acids they give bitterness to beer. Generally speaking aroma hops have lower alpha acids.

CoHumulone
Expressed as a % of total alpha acids. One of the homologs of the alpha acids. Lower % of CoHumulone is associated with the noble hop aroma. A good indicator of varietal type.

Beta Acids
% of total weight of the other major soft resins of hops. Includes Lupulone, Co-Lupulone and Ad-Lupulone, may contribute to beer flavor.

Alpha/Beta Ratio Ratio
varies from variety to variety. Also, some variation from crop year to crop year. A good indicator of varietal type.

Alpha Stability
Usually the % of alpha-acids remaining after 6 months of storage at ambient temperature (leaf hops - baled). Cold storage and pelletizing and vacuum packing greatly extend alpha stability. Aroma hops tend to lose alpha-acids rapidly.

Total Oil
% by weight of all the hop oils. Hop oils give aroma to beer.

Myrcene
% by weight of the total oils. Myrcene is a very volatile hop oil. Lost during storage and rapidly during boil. A principal aroma factor in dry hopping. Its aroma is not always considered desirable. Typically the "noble" hops have a lower Myrcene figure.

Farnescene
% by weight of the total oils. Farnescene is not present or present only in very small amounts in some hop varieties, therefor it is a good indicator of varietal type.

Humulene
% by weight of the total oils. Humulene is a valued hop oil and when oxidized may contribute to the hoppy aroma in beer.

Caryophyllene
% by weight of one of the major hop oils. Caryophyllene is a valued hop oil and may contribute to the hoppy aroma in beer..

H/C Ratio
Aroma varieties have higher Humulene / Caryophyllene ratios than bitter hops. A good indicator of varietal type.