Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Key differences
When to pick Amarillo
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Belma
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
TropicalCitrusOrangeMelonGrapefruit
Only in Amarillo
FloralSpicyLemonApricotPeachDank
Only in Belma
StrawberryPineappleBerry
Property
| Property | Amarillo | Belma |
|---|---|---|
| Alpha acid | 7–11% | 8.5–12.1% |
| Beta acid | 5.5–8% | 4–8% |
| Co-humulone | 21–24% | - |
| Total oil | 1–2.3 mL | 1–2.5 mL |
| Myrcene | 40–70% | 65–68% |
| Humulene | 19–24% | - |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | - |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Huell Melon