Petoskey
Alpha acid
12.1%
Beta acid
6.16%
Total oil
-
United States
Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Key differences
When to pick Petoskey
- Aroma-focused - ideal for dry hopping
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Petoskey
FloralPungentPineapple
Only in Jarrylo
LemonLimeOrangePearSpicyBananaWhite
Property
| Property | Petoskey | Jarrylo |
|---|---|---|
| Alpha acid | 12.1% | 15–17% |
| Beta acid | 6.16% | 6–7.5% |
| Co-humulone | - | 34–37% |
| Total oil | - | 3.6–4.3 mL |
| Myrcene | - | 40–55% |
| Humulene | - | 15–18% |
| Caryophyllene | - | 8–11% |
| Farnesene | - | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Motueka