Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Opal
Alpha acid
5–14%
Beta acid
3.5–5.5%
Total oil
0.8–1.3 mL
Germany
Key differences
When to pick Amarillo
- 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 Opal
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralSpicyCitrus
Only in Amarillo
TropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Opal
Black currantHerbalAnise
Property
| Property | Amarillo | Opal |
|---|---|---|
| Alpha acid | 7–11% | 5–14% |
| Beta acid | 5.5–8% | 3.5–5.5% |
| Co-humulone | 21–24% | 13–34% |
| Total oil | 1–2.3 mL | 0.8–1.3 mL |
| Myrcene | 40–70% | 20–45% |
| Humulene | 19–24% | 30–50% |
| Caryophyllene | 7–10% | 8–15% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Dual purpose |