Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
HORT9909
Alpha acid
6–10%
Beta acid
3–4%
Total oil
-
New Zealand
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 HORT9909
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
SpicyCitrusLemon
Only in Amarillo
FloralTropicalOrangeMelonApricotPeachGrapefruitDank
Only in HORT9909
LimeHaySweetNobleBlack currantPine
Property
| Property | Amarillo | HORT9909 |
|---|---|---|
| Alpha acid | 7–11% | 6–10% |
| Beta acid | 5.5–8% | 3–4% |
| Co-humulone | 21–24% | 27–29% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | 49–51% |
| Humulene | 19–24% | 11–13% |
| Caryophyllene | 7–10% | 4–5% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |