Solero
Alpha acid
9–11.2%
Beta acid
5–7%
Total oil
1.5–2 mL
Germany
Moutere
Alpha acid
17.5–19.5%
Beta acid
8–10%
Total oil
1.5–1.9 mL
New Zealand
Key differences
When to pick Solero
- Aroma-focused - ideal for dry hopping
When to pick Moutere
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
TropicalPassion fruit
Only in Solero
Mango
Only in Moutere
GrapefruitHayEarthyPine
Property
| Property | Solero | Moutere |
|---|---|---|
| Alpha acid | 9–11.2% | 17.5–19.5% |
| Beta acid | 5–7% | 8–10% |
| Co-humulone | 30–45% | 24–28% |
| Total oil | 1.5–2 mL | 1.5–1.9 mL |
| Myrcene | - | 22–23% |
| Humulene | - | 15–16% |
| Caryophyllene | - | 5–6% |
| Farnesene | - | 0–1% |
| Origin | Germany | New Zealand |
| Purpose | Aroma | Dual purpose |