Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
New Zealand
Key differences
When to pick Jarrylo
- 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
- Richer, more complex aroma profile
When to pick Kohatu
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Jarrylo
LemonLimeOrangePearSpicyBananaWhite
Only in Kohatu
Tropical
Property
| Property | Jarrylo | Kohatu |
|---|---|---|
| Alpha acid | 15–17% | 6–7% |
| Beta acid | 6–7.5% | 4–6% |
| Co-humulone | 34–37% | 20–25% |
| Total oil | 3.6–4.3 mL | 1–2 mL |
| Myrcene | 40–55% | 25–30% |
| Humulene | 15–18% | 30–40% |
| Caryophyllene | 8–11% | 11–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |