El Dorado
Alpha acid
13–17%
Beta acid
6.4–8%
Total oil
2.5–3.3 mL
United States
Sterling
Alpha acid
5.5–8.5%
Beta acid
4–6%
Total oil
1–2 mL
United States
Key differences
When to pick El Dorado
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Sterling
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in El Dorado
FruityTropicalPearWatermelonCandyStone fruit
Only in Sterling
NobleHerbalSpicyFloral
Property
| Property | El Dorado | Sterling |
|---|---|---|
| Alpha acid | 13–17% | 5.5–8.5% |
| Beta acid | 6.4–8% | 4–6% |
| Co-humulone | 28–33% | 22–28% |
| Total oil | 2.5–3.3 mL | 1–2 mL |
| Myrcene | 55–60% | 35–45% |
| Humulene | 10–15% | 16–18% |
| Caryophyllene | 6–8% | 5–8% |
| Farnesene | 0–1% | 15–19% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Nelson Sauvin