Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Godiva
Alpha acid
6–9%
Beta acid
1.9–3%
Total oil
0.4–0.8 mL
UK
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Godiva
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
Spicy
Only in Amarillo
FloralTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Godiva
TangerineGooseberryWhite
Property
| Property | Amarillo | Godiva |
|---|---|---|
| Alpha acid | 7–11% | 6–9% |
| Beta acid | 5.5–8% | 1.9–3% |
| Co-humulone | 21–24% | 25–29% |
| Total oil | 1–2.3 mL | 0.4–0.8 mL |
| Myrcene | 40–70% | - |
| Humulene | 19–24% | - |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | - |
| Origin | United States | UK |
| Purpose | Aroma | Aroma |
Hallertau Blanc