Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
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 Kohatu
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Tropical
Only in Amarillo
FloralSpicyCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Kohatu
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Property
| Property | Amarillo | Kohatu |
|---|---|---|
| Alpha acid | 7–11% | 6–7% |
| Beta acid | 5.5–8% | 4–6% |
| Co-humulone | 21–24% | 20–25% |
| Total oil | 1–2.3 mL | 1–2 mL |
| Myrcene | 40–70% | 25–30% |
| Humulene | 19–24% | 30–40% |
| Caryophyllene | 7–10% | 11–16% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |