Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Key differences
When to pick Newport
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Glacier
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Newport
WineBalsamicCitrusEarthy
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Newport | Glacier |
|---|---|---|
| Alpha acid | 10.5–17% | 3.3–9.7% |
| Beta acid | 5.5–9.1% | 5.4–10% |
| Co-humulone | 36–38% | 11–16% |
| Total oil | 1.3–3.6 mL | 0.5–1.5 mL |
| Myrcene | 45–55% | 35–45% |
| Humulene | 15–20% | 25–35% |
| Caryophyllene | 7–11% | 8–13% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Dual purpose |
Fuggle
Styrian Golding