Zamba BlendvsJarrylo
Zamba Blend (aroma) and Jarrylo (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Zamba Blend
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 Zamba Blend
- More myrcene - pronounced citrus and resinous notes
- 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
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Orange
Only in Zamba Blend
MangoStone fruitTangerinePineapple
Only in Jarrylo
LemonLimePearSpicyBananaWhite
Property
| Property | Zamba Blend | 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 | 60–70% | 40–55% |
| Humulene | 9–13% | 15–18% |
| Caryophyllene | 5–8% | 8–11% |
| Farnesene | 1–4% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Motueka