Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Glacier
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Amarillo | Glacier |
|---|---|---|
| Alpha acid | 7–11% | 3.3–9.7% |
| Beta acid | 5.5–8% | 5.4–10% |
| Co-humulone | 21–24% | 11–16% |
| Total oil | 1–2.3 mL | 0.5–1.5 mL |
| Myrcene | 40–70% | 35–45% |
| Humulene | 19–24% | 25–35% |
| Caryophyllene | 7–10% | 8–13% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
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