Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Riwaka
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
TropicalCitrusGrapefruit
Only in Amarillo
FloralSpicyOrangeLemonMelonApricotPeachDank
Only in Riwaka
Passion fruit
Property
| Property | Amarillo | Riwaka |
|---|---|---|
| Alpha acid | 7–11% | 4.5–6.5% |
| Beta acid | 5.5–8% | 4–5% |
| Co-humulone | 21–24% | 29–38% |
| Total oil | 1–2.3 mL | 0.8–1.5 mL |
| Myrcene | 40–70% | 67–70% |
| Humulene | 19–24% | 8–10% |
| Caryophyllene | 7–10% | 2–6% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |