AmarillovsPacific Sunrise
Amarillo (aroma) and Pacific Sunrise (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Pacific Sunrise
Alpha acid
12.5–14.5%
Beta acid
5–7%
Total oil
1.5–2.5 mL
New Zealand
Key differences
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Pacific Sunrise
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FloralOrangeLemonMelon
Only in Amarillo
SpicyTropicalCitrusApricotPeachGrapefruitDank
Only in Pacific Sunrise
WoodyPineMango
Property
| Property | Amarillo | Pacific Sunrise |
|---|---|---|
| Alpha acid | 7–11% | 12.5–14.5% |
| Beta acid | 5.5–8% | 5–7% |
| Co-humulone | 21–24% | 27–30% |
| Total oil | 1–2.3 mL | 1.5–2.5 mL |
| Myrcene | 40–70% | 45–55% |
| Humulene | 19–24% | 20–24% |
| Caryophyllene | 7–10% | 6–8% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Bittering |