Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Aurum
Alpha acid
3.5–5.7%
Beta acid
3.1%
Total oil
0.5–1.7 mL
Germany
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 Aurum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusEarthy
Only in Newport
WineBalsamic
Only in Aurum
SpicyFruityFloralMildHerbalNoble
Property
| Property | Newport | Aurum |
|---|---|---|
| Alpha acid | 10.5–17% | 3.5–5.7% |
| Beta acid | 5.5–9.1% | 3.1% |
| Co-humulone | 36–38% | 20–23% |
| Total oil | 1.3–3.6 mL | 0.5–1.7 mL |
| Myrcene | 45–55% | - |
| Humulene | 15–20% | - |
| Caryophyllene | 7–11% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |
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