Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Tomahawk
Alpha acid
15–17.5%
Beta acid
4.5–6%
Total oil
2.5–4.5 mL
United States
Key differences
When to pick Newport
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Tomahawk
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Citrus
Only in Newport
WineBalsamicEarthy
Only in Tomahawk
Black currantLicoriceCurryOnion
Property
| Property | Newport | Tomahawk |
|---|---|---|
| Alpha acid | 10.5–17% | 15–17.5% |
| Beta acid | 5.5–9.1% | 4.5–6% |
| Co-humulone | 36–38% | 28–35% |
| Total oil | 1.3–3.6 mL | 2.5–4.5 mL |
| Myrcene | 45–55% | 45–55% |
| Humulene | 15–20% | 9–14% |
| Caryophyllene | 7–11% | 6–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | United States |
| Purpose | Bittering | Dual purpose |
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