Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Celeia
Alpha acid
3–6%
Beta acid
2–4%
Total oil
0.5–3.6 mL
Slovenia
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
- Richer, more complex aroma profile
When to pick Celeia
- More essential oils - more intense aroma
Aroma profile and use
Shared aromas
FloralSpicy
Only in Amarillo
TropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Celeia
NobleLavenderEarthyHerbal
Property
| Property | Amarillo | Celeia |
|---|---|---|
| Alpha acid | 7–11% | 3–6% |
| Beta acid | 5.5–8% | 2–4% |
| Co-humulone | 21–24% | 25–29% |
| Total oil | 1–2.3 mL | 0.5–3.6 mL |
| Myrcene | 40–70% | 26–35% |
| Humulene | 19–24% | 18–23% |
| Caryophyllene | 7–10% | 8–9% |
| Farnesene | 6–9% | 3–7% |
| Origin | United States | Slovenia |
| Purpose | Aroma | Aroma |