Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Newport
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Ahtanum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusEarthy
Only in Newport
WineBalsamic
Only in Ahtanum
GrapefruitGeraniumPineFloralCedarLemon
Property
| Property | Newport | Ahtanum |
|---|---|---|
| Alpha acid | 10.5–17% | 3.5–6.5% |
| Beta acid | 5.5–9.1% | 4–6.5% |
| Co-humulone | 36–38% | 30–35% |
| Total oil | 1.3–3.6 mL | 0.5–1.7 mL |
| Myrcene | 45–55% | 45–55% |
| Humulene | 15–20% | 15–22% |
| Caryophyllene | 7–11% | 9–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |
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