Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Galena
Alpha acid
12–15.5%
Beta acid
7.2–8.7%
Total oil
0.9–2.1 mL
United States
Key differences
When to pick Newport
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Galena
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Newport
WineBalsamicCitrusEarthy
Only in Galena
FruityPearPineappleBlack currantGrapefruitLimeGooseberrySpicyWoody
Property
| Property | Newport | Galena |
|---|---|---|
| Alpha acid | 10.5–17% | 12–15.5% |
| Beta acid | 5.5–9.1% | 7.2–8.7% |
| Co-humulone | 36–38% | 36–40% |
| Total oil | 1.3–3.6 mL | 0.9–2.1 mL |
| Myrcene | 45–55% | 40–50% |
| Humulene | 15–20% | 11–17% |
| Caryophyllene | 7–11% | 5–9% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |
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