Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Olicana
Alpha acid
7–9%
Beta acid
4–6%
Total oil
-
United Kingdom
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- 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 Olicana
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralGrapefruit
Only in Amarillo
SpicyTropicalCitrusOrangeLemonMelonApricotPeachDank
Only in Olicana
MangoPassion fruit
Property
| Property | Amarillo | Olicana |
|---|---|---|
| Alpha acid | 7–11% | 7–9% |
| Beta acid | 5.5–8% | 4–6% |
| Co-humulone | 21–24% | 28–32% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | 19–20% |
| Humulene | 19–24% | 8–9% |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Dual purpose |