Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 mL
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 Samba
- Aroma-focused - ideal for dry hopping
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Orange
Only in Samba
TropicalPineappleMangoStone fruitCandy
Only in Jarrylo
LemonLimePearSpicyBananaWhite
Property
| Property | Samba | Jarrylo |
|---|---|---|
| Alpha acid | 8–12% | 15–17% |
| Beta acid | 4–6% | 6–7.5% |
| Co-humulone | 28–32% | 34–37% |
| Total oil | 1.5–2.5 mL | 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