NewportvsWillamette
Newport (bittering) and Willamette (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Newport
Alpha acid
10.5–17%
Beta acid
5.5–9.1%
Total oil
1.3–3.6 mL
United States
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 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
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Willamette
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Citrus
Only in Newport
WineBalsamicEarthy
Only in Willamette
IncenseElderberryCaramelCurryFloral
Property
| Property | Newport | Willamette |
|---|---|---|
| Alpha acid | 10.5–17% | 4–7.2% |
| Beta acid | 5.5–9.1% | 3–4.5% |
| Co-humulone | 36–38% | 28–35% |
| Total oil | 1.3–3.6 mL | 0.6–1.6 mL |
| Myrcene | 45–55% | 30–40% |
| Humulene | 15–20% | 20–27% |
| Caryophyllene | 7–11% | 7–8% |
| Farnesene | 0–1% | 5–6% |
| Origin | United States | United States |
| Purpose | Bittering | Dual purpose |
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