Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Dana
Alpha acid
7.2–13%
Beta acid
2.7–6%
Total oil
0.9–1.6 mL
Slovenia
Key differences
When to pick Amarillo
- More essential oils - more intense aroma
- 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 Dana
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralCitrus
Only in Amarillo
SpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Dana
Pine
Property
| Property | Amarillo | Dana |
|---|---|---|
| Alpha acid | 7–11% | 7.2–13% |
| Beta acid | 5.5–8% | 2.7–6% |
| Co-humulone | 21–24% | 22–31% |
| Total oil | 1–2.3 mL | 0.9–1.6 mL |
| Myrcene | 40–70% | 35–53% |
| Humulene | 19–24% | 20–27% |
| Caryophyllene | 7–10% | 4–8% |
| Farnesene | 6–9% | 6–9% |
| Origin | United States | Slovenia |
| Purpose | Aroma | Dual purpose |
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