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