Aurum
Alpha acid
3.5–5.7%
Beta acid
3.1%
Total oil
0.5–1.7 mL
Germany
Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Key differences
When to pick Aurum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Pahto
- 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
HerbalEarthy
Only in Aurum
SpicyFruityFloralMildCitrusNoble
Only in Pahto
NeutralCleanSmooth
Property
| Property | Aurum | Pahto |
|---|---|---|
| Alpha acid | 3.5–5.7% | 17–20% |
| Beta acid | 3.1% | 4.5–6% |
| Co-humulone | 20–23% | 26–32% |
| Total oil | 0.5–1.7 mL | 1–2.5 mL |
| Myrcene | - | 58–72% |
| Humulene | - | 8–11% |
| Caryophyllene | - | 3–6% |
| Farnesene | - | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Bittering |