Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
NZH-107
Alpha acid
8–11%
Beta acid
5–7%
Total oil
1.4–2.2 mL
New Zealand
Key differences
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
When to pick NZH-107
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Jarrylo
LemonLimeOrangePearSpicyBananaWhite
Only in NZH-107
Passion fruitCitrusGrapefruit
Property
| Property | Jarrylo | NZH-107 |
|---|---|---|
| Alpha acid | 15–17% | 8–11% |
| Beta acid | 6–7.5% | 5–7% |
| Co-humulone | 34–37% | 27–31% |
| Total oil | 3.6–4.3 mL | 1.4–2.2 mL |
| Myrcene | 40–55% | 55–65% |
| Humulene | 15–18% | 7–10% |
| Caryophyllene | 8–11% | 4–8% |
| Farnesene | 0–1% | 4–7% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |