Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Nectaron
Alpha acid
9.5–12%
Beta acid
4.5–5%
Total oil
1–1.7 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
- Versatile - works for both bittering and aroma
When to pick Nectaron
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Jarrylo
LemonLimeOrangePearSpicyBananaWhite
Only in Nectaron
TropicalCitrusPineapplePassion fruitPeachGrapefruitNectar
Property
| Property | Jarrylo | Nectaron |
|---|---|---|
| Alpha acid | 15–17% | 9.5–12% |
| Beta acid | 6–7.5% | 4.5–5% |
| Co-humulone | 34–37% | 26–28% |
| Total oil | 3.6–4.3 mL | 1–1.7 mL |
| Myrcene | 40–55% | 59–65% |
| Humulene | 15–18% | 10–20% |
| Caryophyllene | 8–11% | 4–5% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |