Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Columbia
Alpha acid
5–9%
Beta acid
3–4%
Total oil
1–2 mL
United States
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 Columbia
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
CitrusLemon
Only in Amarillo
FloralSpicyTropicalOrangeMelonApricotPeachGrapefruitDank
Only in Columbia
PineappleNoblePungent
Property
| Property | Amarillo | Columbia |
|---|---|---|
| Alpha acid | 7–11% | 5–9% |
| Beta acid | 5.5–8% | 3–4% |
| Co-humulone | 21–24% | 40% |
| Total oil | 1–2.3 mL | 1–2 mL |
| Myrcene | 40–70% | 45–55% |
| Humulene | 19–24% | 15–19% |
| Caryophyllene | 7–10% | 9–12% |
| Farnesene | 6–9% | 3–5% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |