Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Beata
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Apricot
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonPeachGrapefruitDank
Only in Beata
AlmondHoney
Property
| Property | Amarillo | Beata |
|---|---|---|
| Alpha acid | 7–11% | 5–7% |
| Beta acid | 5.5–8% | 9–11% |
| Co-humulone | 21–24% | 23–28% |
| Total oil | 1–2.3 mL | 1–1.5 mL |
| Myrcene | 40–70% | 27–29% |
| Humulene | 19–24% | 4–8% |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Bittering |