Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Callista
Alpha acid
2–5%
Beta acid
5–10%
Total oil
0.7–2.1 mL
Germany
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Richer, more complex aroma profile
When to pick Callista
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
OrangeApricotPeach
Only in Amarillo
FloralSpicyTropicalCitrusLemonMelonGrapefruitDank
Only in Callista
PearCaramelPassion fruitPineBlackberryStrawberry
Property
| Property | Amarillo | Callista |
|---|---|---|
| Alpha acid | 7–11% | 2–5% |
| Beta acid | 5.5–8% | 5–10% |
| Co-humulone | 21–24% | 15–22% |
| Total oil | 1–2.3 mL | 0.7–2.1 mL |
| Myrcene | 40–70% | 63–64% |
| Humulene | 19–24% | - |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | - |
| Origin | United States | Germany |
| Purpose | Aroma | Aroma |