AmarillovsBrewer's Gold (GR)
Amarillo (aroma) and Brewer's Gold (GR) (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Brewer's Gold (GR)
Alpha acid
4.5–7.8%
Beta acid
2.9–3.7%
Total oil
0.8–2.2 mL
Germany
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 Brewer's Gold (GR)
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Spicy
Only in Amarillo
FloralTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Brewer's Gold (GR)
Black currant
Property
| Property | Amarillo | Brewer's Gold (GR) |
|---|---|---|
| Alpha acid | 7–11% | 4.5–7.8% |
| Beta acid | 5.5–8% | 2.9–3.7% |
| Co-humulone | 21–24% | 39–48% |
| Total oil | 1–2.3 mL | 0.8–2.2 mL |
| Myrcene | 40–70% | 40–50% |
| Humulene | 19–24% | 29–31% |
| Caryophyllene | 7–10% | 7–8% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |