Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Pekko
Alpha acid
13–16%
Beta acid
3.5–5%
Total oil
1–3 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
When to pick Pekko
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralCitrusLemon
Only in Amarillo
SpicyTropicalOrangeMelonApricotPeachGrapefruitDank
Only in Pekko
PleasantMintHerbalMellowPineappleThymeCucumberSage
Property
| Property | Amarillo | Pekko |
|---|---|---|
| Alpha acid | 7–11% | 13–16% |
| Beta acid | 5.5–8% | 3.5–5% |
| Co-humulone | 21–24% | 27–30% |
| Total oil | 1–2.3 mL | 1–3 mL |
| Myrcene | 40–70% | 20–30% |
| Humulene | 19–24% | 20–28% |
| Caryophyllene | 7–10% | 15–20% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |