Aurum
Alpha acid
3.5–5.7%
Beta acid
3.1%
Total oil
0.5–1.7 mL
Germany
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 Aurum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Newport
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
EarthyCitrus
Only in Aurum
SpicyFruityFloralMildHerbalNoble
Only in Newport
WineBalsamic
Property
| Property | Aurum | Newport |
|---|---|---|
| Alpha acid | 3.5–5.7% | 10.5–17% |
| Beta acid | 3.1% | 5.5–9.1% |
| Co-humulone | 20–23% | 36–38% |
| Total oil | 0.5–1.7 mL | 1.3–3.6 mL |
| Myrcene | - | 45–55% |
| Humulene | - | 15–20% |
| Caryophyllene | - | 7–11% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Bittering |
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