Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Olympic
Alpha acid
10.6–13.8%
Beta acid
3.8–6.1%
Total oil
0.86–2.55 mL
United States
Key differences
When to pick Amarillo
- 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 Olympic
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
SpicyCitrus
Only in Amarillo
FloralTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Olympic
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Property
| Property | Amarillo | Olympic |
|---|---|---|
| Alpha acid | 7–11% | 10.6–13.8% |
| Beta acid | 5.5–8% | 3.8–6.1% |
| Co-humulone | 21–24% | 31% |
| Total oil | 1–2.3 mL | 0.86–2.55 mL |
| Myrcene | 40–70% | 45–55% |
| Humulene | 19–24% | 9–13% |
| Caryophyllene | 7–10% | 7–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |