Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Tillicum
Alpha acid
13.5–15.5%
Beta acid
9.5–11.5%
Total oil
-
United States
Key differences
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Tillicum
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Jarrylo
LemonLimeOrangePearSpicyBananaWhite
Only in Tillicum
Stone fruitCitrus
Property
| Property | Jarrylo | Tillicum |
|---|---|---|
| Alpha acid | 15–17% | 13.5–15.5% |
| Beta acid | 6–7.5% | 9.5–11.5% |
| Co-humulone | 34–37% | 35% |
| Total oil | 3.6–4.3 mL | - |
| Myrcene | 40–55% | 39–41% |
| Humulene | 15–18% | 13–15% |
| Caryophyllene | 8–11% | 7–8% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Dual purpose | Bittering |
Motueka