Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
United States
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Mackinac
- Higher alpha acid - stronger bittering
Aroma profile and use
Shared aromas
FloralSpicyTropicalCitrusMelon
Only in Amarillo
OrangeLemonApricotPeachGrapefruitDank
Only in Mackinac
PapayaBlack currant
Property
| Property | Amarillo | Mackinac |
|---|---|---|
| Alpha acid | 7–11% | 9–14% |
| Beta acid | 5.5–8% | 2.8–4% |
| Co-humulone | 21–24% | 28–35% |
| Total oil | 1–2.3 mL | 1.5–2.2 mL |
| Myrcene | 40–70% | 15–17% |
| Humulene | 19–24% | 11–12% |
| Caryophyllene | 7–10% | 4–5% |
| Farnesene | 6–9% | 1–2% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |