Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Bor
Alpha acid
6–9%
Beta acid
3–5.5%
Total oil
1–2 mL
Czech Republic
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bor
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Spicy
Only in Amarillo
FloralTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Bor
Pine
Property
| Property | Amarillo | Bor |
|---|---|---|
| Alpha acid | 7–11% | 6–9% |
| Beta acid | 5.5–8% | 3–5.5% |
| Co-humulone | 21–24% | 23–26% |
| Total oil | 1–2.3 mL | 1–2 mL |
| Myrcene | 40–70% | - |
| Humulene | 19–24% | - |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | - |
| Origin | United States | Czech Republic |
| Purpose | Aroma | Dual purpose |