Canadian RedvinevsNewport
Canadian Redvine (aroma) and Newport (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Canadian Redvine
Alpha acid
5–6%
Beta acid
5–6%
Total oil
-
Canada
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 Canadian Redvine
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Newport
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Canadian Redvine
CherryBerryPineGrapefruit
Only in Newport
WineBalsamicCitrusEarthy
Property
| Property | Canadian Redvine | Newport |
|---|---|---|
| Alpha acid | 5–6% | 10.5–17% |
| Beta acid | 5–6% | 5.5–9.1% |
| Co-humulone | 47% | 36–38% |
| Total oil | - | 1.3–3.6 mL |
| Myrcene | 69–71% | 45–55% |
| Humulene | 1–3% | 15–20% |
| Caryophyllene | 1–3% | 7–11% |
| Farnesene | 4–7% | 0–1% |
| Origin | Canada | United States |
| Purpose | Aroma | Bittering |
Fuggle