El Dorado
Alpha acid
13–17%
Beta acid
6.4–8%
Total oil
2.5–3.3 mL
United States
Crystal
Alpha acid
2.8–6%
Beta acid
4.5–8.5%
Total oil
0.8–2.3 mL
United States
Key differences
When to pick El Dorado
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Crystal
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Fruity
Only in El Dorado
TropicalPearWatermelonCandyStone fruit
Only in Crystal
WoodyFloralGreenSpicyCinnamonNutmegBlack currant
Property
| Property | El Dorado | Crystal |
|---|---|---|
| Alpha acid | 13–17% | 2.8–6% |
| Beta acid | 6.4–8% | 4.5–8.5% |
| Co-humulone | 28–33% | 20–26% |
| Total oil | 2.5–3.3 mL | 0.8–2.3 mL |
| Myrcene | 55–60% | 30–55% |
| Humulene | 10–15% | 20–30% |
| Caryophyllene | 6–8% | 5–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Hersbrucker