JarrylovsHallertau Blanc
Jarrylo (dual purpose) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Key differences
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Hallertau Blanc
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
White
Only in Jarrylo
LemonLimeOrangePearSpicyBanana
Only in Hallertau Blanc
PineappleGooseberryGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Jarrylo | Hallertau Blanc |
|---|---|---|
| Alpha acid | 15–17% | 9–12% |
| Beta acid | 6–7.5% | 4–7% |
| Co-humulone | 34–37% | 22–35% |
| Total oil | 3.6–4.3 mL | 0.8–2.2 mL |
| Myrcene | 40–55% | 50–75% |
| Humulene | 15–18% | 0–3% |
| Caryophyllene | 8–11% | 0–2% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |
Enigma
Motueka