Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Puławski
Alpha acid
8–11%
Beta acid
3–4%
Total oil
-
Poland
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 Puławski
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Lemon
Only in Amarillo
FloralSpicyTropicalCitrusOrangeMelonApricotPeachGrapefruitDank
Only in Puławski
WhiteSpiceClovePapayaHerbal
Property
| Property | Amarillo | Puławski |
|---|---|---|
| Alpha acid | 7–11% | 8–11% |
| Beta acid | 5.5–8% | 3–4% |
| Co-humulone | 21–24% | 26–30% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | 38–39% |
| Humulene | 19–24% | 24–25% |
| Caryophyllene | 7–10% | 11–13% |
| Farnesene | 6–9% | - |
| Origin | United States | Poland |
| Purpose | Aroma | Dual purpose |