Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Flyer
Alpha acid
8.3–14.5%
Beta acid
4.1–6%
Total oil
-
United Kingdom
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 Flyer
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
SpicyCitrus
Only in Amarillo
FloralTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Flyer
LicoriceResinCaramel
Property
| Property | Amarillo | Flyer |
|---|---|---|
| Alpha acid | 7–11% | 8.3–14.5% |
| Beta acid | 5.5–8% | 4.1–6% |
| Co-humulone | 21–24% | 26–35% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | 17–25% |
| Humulene | 19–24% | 22–23% |
| Caryophyllene | 7–10% | 0–1% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Dual purpose |