Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Motueka
Alpha acid
5–8.5%
Beta acid
5–5.5%
Total oil
0.8–1 mL
New Zealand
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- 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 Motueka
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralTropicalCitrusLemon
Only in Amarillo
SpicyOrangeMelonApricotPeachGrapefruitDank
Only in Motueka
MojitoLime
Property
| Property | Amarillo | Motueka |
|---|---|---|
| Alpha acid | 7–11% | 5–8.5% |
| Beta acid | 5.5–8% | 5–5.5% |
| Co-humulone | 21–24% | 25–35% |
| Total oil | 1–2.3 mL | 0.8–1 mL |
| Myrcene | 40–70% | 47–48% |
| Humulene | 19–24% | 3–4% |
| Caryophyllene | 7–10% | 1–3% |
| Farnesene | 6–9% | 12–13% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |