El Dorado
Alpha acid
13–17%
Beta acid
6.4–8%
Total oil
2.5–3.3 mL
United States
Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Key differences
When to pick El Dorado
- More myrcene - pronounced citrus and resinous notes
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
Aroma profile and use
Shared aromas
Pear
Only in El Dorado
FruityTropicalWatermelonCandyStone fruit
Only in Jarrylo
LemonLimeOrangeSpicyBananaWhite
Property
| Property | El Dorado | Jarrylo |
|---|---|---|
| Alpha acid | 13–17% | 15–17% |
| Beta acid | 6.4–8% | 6–7.5% |
| Co-humulone | 28–33% | 34–37% |
| Total oil | 2.5–3.3 mL | 3.6–4.3 mL |
| Myrcene | 55–60% | 40–55% |
| Humulene | 10–15% | 15–18% |
| Caryophyllene | 6–8% | 8–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Dual purpose | Dual purpose |
Motueka