Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Santiam
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
FloralSpicy
Only in Amarillo
TropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Santiam
Black currant
Property
| Property | Amarillo | Santiam |
|---|---|---|
| Alpha acid | 7–11% | 5–8.5% |
| Beta acid | 5.5–8% | 5.3–8.5% |
| Co-humulone | 21–24% | 18–24% |
| Total oil | 1–2.3 mL | 1–2.2 mL |
| Myrcene | 40–70% | 15–25% |
| Humulene | 19–24% | 20–30% |
| Caryophyllene | 7–10% | 6–9% |
| Farnesene | 6–9% | 14–18% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |