Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
NZH-107
Alpha acid
8–11%
Beta acid
5–7%
Total oil
1.4–2.2 mL
New Zealand
Key differences
When to pick Amarillo
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick NZH-107
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
CitrusGrapefruit
Only in Amarillo
FloralSpicyTropicalOrangeLemonMelonApricotPeachDank
Only in NZH-107
Passion fruit
Property
| Property | Amarillo | NZH-107 |
|---|---|---|
| Alpha acid | 7–11% | 8–11% |
| Beta acid | 5.5–8% | 5–7% |
| Co-humulone | 21–24% | 27–31% |
| Total oil | 1–2.3 mL | 1.4–2.2 mL |
| Myrcene | 40–70% | 55–65% |
| Humulene | 19–24% | 7–10% |
| Caryophyllene | 7–10% | 4–8% |
| Farnesene | 6–9% | 4–7% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |