AmarillovsSouthern Tropic
Amarillo (aroma) and Southern Tropic (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
Southern Tropic
Alpha acid
12.6–18.1%
Beta acid
5–6.5%
Total oil
-
South Africa
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
When to pick Southern Tropic
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusMelon
Only in Amarillo
FloralSpicyTropicalOrangeLemonApricotPeachGrapefruitDank
Only in Southern Tropic
TroicalGuavaButterscotchLemongrassCoconutPungentPineappleBubblegum
Property
| Property | Amarillo | Southern Tropic |
|---|---|---|
| Alpha acid | 7–11% | 12.6–18.1% |
| Beta acid | 5.5–8% | 5–6.5% |
| Co-humulone | 21–24% | 26–30% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | 19–46% |
| Humulene | 19–24% | 14–40% |
| Caryophyllene | 7–10% | 6–14% |
| Farnesene | 6–9% | 8–11% |
| Origin | United States | South Africa |
| Purpose | Aroma | Bittering |