Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Petoskey
Alpha acid
12.1%
Beta acid
6.16%
Total oil
-
United States
Key differences
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Petoskey
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Jarrylo
LemonLimeOrangePearSpicyBananaWhite
Only in Petoskey
FloralPungentPineapple
Property
| Property | Jarrylo | Petoskey |
|---|---|---|
| Alpha acid | 15–17% | 12.1% |
| Beta acid | 6–7.5% | 6.16% |
| Co-humulone | 34–37% | - |
| Total oil | 3.6–4.3 mL | - |
| Myrcene | 40–55% | - |
| Humulene | 15–18% | - |
| Caryophyllene | 8–11% | - |
| Farnesene | 0–1% | - |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Motueka