Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Palisade
Alpha acid
5.5–10%
Beta acid
5.5–8%
Total oil
0.8–2 mL
United States
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Palisade
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralOrangeApricot
Only in Amarillo
SpicyTropicalCitrusLemonMelonPeachGrapefruitDank
Only in Palisade
YogurtHoneyPassion fruitClean
Property
| Property | Amarillo | Palisade |
|---|---|---|
| Alpha acid | 7–11% | 5.5–10% |
| Beta acid | 5.5–8% | 5.5–8% |
| Co-humulone | 21–24% | 24–29% |
| Total oil | 1–2.3 mL | 0.8–2 mL |
| Myrcene | 40–70% | 45–55% |
| Humulene | 19–24% | 10–20% |
| Caryophyllene | 7–10% | 8–16% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |