Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Nectaron
Alpha acid
9.5–12%
Beta acid
4.5–5%
Total oil
1–1.7 mL
New Zealand
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Nectaron
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
TropicalCitrusPeachGrapefruit
Only in Amarillo
FloralSpicyOrangeLemonMelonApricotDank
Only in Nectaron
PineapplePassion fruitNectar
Property
| Property | Amarillo | Nectaron |
|---|---|---|
| Alpha acid | 7–11% | 9.5–12% |
| Beta acid | 5.5–8% | 4.5–5% |
| Co-humulone | 21–24% | 26–28% |
| Total oil | 1–2.3 mL | 1–1.7 mL |
| Myrcene | 40–70% | 59–65% |
| Humulene | 19–24% | 10–20% |
| Caryophyllene | 7–10% | 4–5% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |