AmarillovsPride of Ringwood
Amarillo (aroma) and Pride of Ringwood (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
Pride of Ringwood
Alpha acid
7–11%
Beta acid
4–8%
Total oil
-
Australia
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 Pride of Ringwood
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Pride of Ringwood
CedarOakHerbal
Property
| Property | Amarillo | Pride of Ringwood |
|---|---|---|
| Alpha acid | 7–11% | 7–11% |
| Beta acid | 5.5–8% | 4–8% |
| Co-humulone | 21–24% | 26–39% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | 24–41% |
| Humulene | 19–24% | 2–4% |
| Caryophyllene | 7–10% | 9–14% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | Australia |
| Purpose | Aroma | Bittering |