Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Phoenix
Alpha acid
8–13.5%
Beta acid
3.3–5.5%
Total oil
1.2–3 mL
United Kingdom
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 Phoenix
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralSpicy
Only in Amarillo
TropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Phoenix
MolassesChocolatePine
Property
| Property | Amarillo | Phoenix |
|---|---|---|
| Alpha acid | 7–11% | 8–13.5% |
| Beta acid | 5.5–8% | 3.3–5.5% |
| Co-humulone | 21–24% | 24–33% |
| Total oil | 1–2.3 mL | 1.2–3 mL |
| Myrcene | 40–70% | 23–25% |
| Humulene | 19–24% | 29–31% |
| Caryophyllene | 7–10% | 10–12% |
| Farnesene | 6–9% | 1–2% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Dual purpose |