Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
Key differences
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Monroe
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Orange
Only in Jarrylo
LemonLimePearSpicyBananaWhite
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryRaspberry
Property
| Property | Jarrylo | Monroe |
|---|---|---|
| Alpha acid | 15–17% | 2.5–2.9% |
| Beta acid | 6–7.5% | 6.5–7.5% |
| Co-humulone | 34–37% | - |
| Total oil | 3.6–4.3 mL | 0.95–1 mL |
| Myrcene | 40–55% | - |
| Humulene | 15–18% | - |
| Caryophyllene | 8–11% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |
Motueka