Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Bravo
Alpha acid
13–18%
Beta acid
3–5.5%
Total oil
1.6–3.5 mL
United States
Key differences
When to pick Amarillo
- 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 Bravo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FloralOrange
Only in Amarillo
SpicyTropicalCitrusLemonMelonApricotPeachGrapefruitDank
Only in Bravo
VanillaLimeFruity
Property
| Property | Amarillo | Bravo |
|---|---|---|
| Alpha acid | 7–11% | 13–18% |
| Beta acid | 5.5–8% | 3–5.5% |
| Co-humulone | 21–24% | 28–35% |
| Total oil | 1–2.3 mL | 1.6–3.5 mL |
| Myrcene | 40–70% | 25–60% |
| Humulene | 19–24% | 8–20% |
| Caryophyllene | 7–10% | 6–8% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |