Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
United States
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 Samba
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Orange
Only in Jarrylo
LemonLimePearSpicyBananaWhite
Only in Samba
TropicalPineappleMangoStone fruitCandy
Property
| Property | Jarrylo | Samba |
|---|---|---|
| Alpha acid | 15–17% | 8–12% |
| Beta acid | 6–7.5% | 4–6% |
| Co-humulone | 34–37% | 28–32% |
| Total oil | 3.6–4.3 mL | 1.5–2.5 mL |
| Myrcene | 40–55% | - |
| Humulene | 15–18% | - |
| Caryophyllene | 8–11% | - |
| Farnesene | 0–1% | - |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Motueka