Moutere
Alpha acid
17.5–19.5%
Beta acid
8–10%
Total oil
1.5–1.9 mL
New Zealand
Solero
Alpha acid
9–11.2%
Beta acid
5–7%
Total oil
1.5–2 mL
Germany
Key differences
When to pick Moutere
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Solero
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
TropicalPassion fruit
Only in Moutere
GrapefruitHayEarthyPine
Only in Solero
Mango
Property
| Property | Moutere | Solero |
|---|---|---|
| Alpha acid | 17.5–19.5% | 9–11.2% |
| Beta acid | 8–10% | 5–7% |
| Co-humulone | 24–28% | 30–45% |
| Total oil | 1.5–1.9 mL | 1.5–2 mL |
| Myrcene | 22–23% | - |
| Humulene | 15–16% | - |
| Caryophyllene | 5–6% | - |
| Farnesene | 0–1% | - |
| Origin | New Zealand | Germany |
| Purpose | Dual purpose | Aroma |