Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Mistral
Alpha acid
6.5–8.5%
Beta acid
3.1–3.8%
Total oil
1–1.5 mL
France
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Mistral
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralCitrusMelon
Only in Amarillo
SpicyTropicalOrangeLemonApricotPeachGrapefruitDank
Only in Mistral
GrapesWinePearPassion fruitKumquatMango
Property
| Property | Amarillo | Mistral |
|---|---|---|
| Alpha acid | 7–11% | 6.5–8.5% |
| Beta acid | 5.5–8% | 3.1–3.8% |
| Co-humulone | 21–24% | 29–39% |
| Total oil | 1–2.3 mL | 1–1.5 mL |
| Myrcene | 40–70% | 59–65% |
| Humulene | 19–24% | 9–13% |
| Caryophyllene | 7–10% | 3–4% |
| Farnesene | 6–9% | 2–4% |
| Origin | United States | France |
| Purpose | Aroma | Dual purpose |