Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Summit
Alpha acid
15–17.5%
Beta acid
4–6.5%
Total oil
1.5–3 mL
United States
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 Summit
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusOrangeGrapefruitDank
Only in Amarillo
FloralSpicyTropicalLemonMelonApricotPeach
Only in Summit
Black currantAniseIncenseTangerineEarthyOnionGarlicCannabis
Property
| Property | Amarillo | Summit |
|---|---|---|
| Alpha acid | 7–11% | 15–17.5% |
| Beta acid | 5.5–8% | 4–6.5% |
| Co-humulone | 21–24% | 26–33% |
| Total oil | 1–2.3 mL | 1.5–3 mL |
| Myrcene | 40–70% | 30–40% |
| Humulene | 19–24% | 18–22% |
| Caryophyllene | 7–10% | 12–16% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |