Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 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
- Richer, more complex aroma profile
When to pick Riwaka
- 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 Riwaka
TropicalPassion fruitGrapefruitCitrus
Property
| Property | Jarrylo | Riwaka |
|---|---|---|
| Alpha acid | 15–17% | 4.5–6.5% |
| Beta acid | 6–7.5% | 4–5% |
| Co-humulone | 34–37% | 29–38% |
| Total oil | 3.6–4.3 mL | 0.8–1.5 mL |
| Myrcene | 40–55% | 67–70% |
| Humulene | 15–18% | 8–10% |
| Caryophyllene | 8–11% | 2–6% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |