Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Apollo
Alpha acid
15–20.5%
Beta acid
5.5–8%
Total oil
0.8–2.5 mL
United States
Key differences
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Apollo
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusOrangeLemonGrapefruitDank
Only in Amarillo
FloralSpicyTropicalMelonApricotPeach
Only in Apollo
PineResinCannabisLime
Property
| Property | Amarillo | Apollo |
|---|---|---|
| Alpha acid | 7–11% | 15–20.5% |
| Beta acid | 5.5–8% | 5.5–8% |
| Co-humulone | 21–24% | 23–28% |
| Total oil | 1–2.3 mL | 0.8–2.5 mL |
| Myrcene | 40–70% | 30–50% |
| Humulene | 19–24% | 20–35% |
| Caryophyllene | 7–10% | 14–20% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |