Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 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
When to pick Taiheke
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
LemonLimeSpicy
Only in Jarrylo
OrangePearBananaWhite
Only in Taiheke
CitrusTropicalGrapefruitFloral
Property
| Property | Jarrylo | Taiheke |
|---|---|---|
| Alpha acid | 15–17% | 5–9% |
| Beta acid | 6–7.5% | 5–5.5% |
| Co-humulone | 34–37% | 33–40% |
| Total oil | 3.6–4.3 mL | 1–1.5 mL |
| Myrcene | 40–55% | 50–60% |
| Humulene | 15–18% | 10–20% |
| Caryophyllene | 8–11% | 5–10% |
| Farnesene | 0–1% | 0–5% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |