Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
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
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Floral
Only in Amarillo
SpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Bobek
Pine
Property
| Property | Amarillo | Bobek |
|---|---|---|
| Alpha acid | 7–11% | 3.5–9.3% |
| Beta acid | 5.5–8% | 4–6.6% |
| Co-humulone | 21–24% | 26–31% |
| Total oil | 1–2.3 mL | 0.7–4 mL |
| Myrcene | 40–70% | 30–45% |
| Humulene | 19–24% | 13–19% |
| Caryophyllene | 7–10% | 4–6% |
| Farnesene | 6–9% | 4–7% |
| Origin | United States | Slovenia |
| Purpose | Aroma | Bittering |
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