Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Aramis
Alpha acid
5.5–8.5%
Beta acid
3–5.5%
Total oil
1.2–1.6 mL
France
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Aramis
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
FloralSpicyCitrus
Only in Amarillo
TropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Aramis
GreenHerbalGrassyBlack currant
Property
| Property | Amarillo | Aramis |
|---|---|---|
| Alpha acid | 7–11% | 5.5–8.5% |
| Beta acid | 5.5–8% | 3–5.5% |
| Co-humulone | 21–24% | 20–42% |
| Total oil | 1–2.3 mL | 1.2–1.6 mL |
| Myrcene | 40–70% | 38–41% |
| Humulene | 19–24% | 19–22% |
| Caryophyllene | 7–10% | 2–8% |
| Farnesene | 6–9% | 2–4% |
| Origin | United States | France |
| Purpose | Aroma | Aroma |
Challenger