AmarillovsBrewer's Gold (US)
Amarillo (aroma) and Brewer's Gold (US) (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 (US)
Alpha acid
8–11%
Beta acid
4–6.5%
Total oil
1.5–3 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 Brewer's Gold (US)
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Spicy
Only in Amarillo
FloralTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Brewer's Gold (US)
Black currant
Property
| Property | Amarillo | Brewer's Gold (US) |
|---|---|---|
| Alpha acid | 7–11% | 8–11% |
| Beta acid | 5.5–8% | 4–6.5% |
| Co-humulone | 21–24% | 40–48% |
| Total oil | 1–2.3 mL | 1.5–3 mL |
| Myrcene | 40–70% | 40–60% |
| Humulene | 19–24% | 12–18% |
| Caryophyllene | 7–10% | 8–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |