Amethyst
Alpha acid
3.5–6%
Beta acid
7–8%
Total oil
0.4–1 mL
Czech Republic
Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Key differences
When to pick Amethyst
- Aroma-focused - ideal for dry hopping
When to pick Newport
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusEarthy
Only in Amethyst
Spicy
Only in Newport
WineBalsamic
Property
| Property | Amethyst | Newport |
|---|---|---|
| Alpha acid | 3.5–6% | 10.5–17% |
| Beta acid | 7–8% | 5.5–9.1% |
| Co-humulone | 20–28% | 36–38% |
| Total oil | 0.4–1 mL | 1.3–3.6 mL |
| Myrcene | 41–43% | 45–55% |
| Humulene | 18–20% | 15–20% |
| Caryophyllene | 5–7% | 7–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | Czech Republic | United States |
| Purpose | Aroma | Bittering |
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