Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Sun
Alpha acid
12–16%
Beta acid
4.5–7%
Total oil
-
United States
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Sun
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Sun
Herbal
Property
| Property | Amarillo | Sun |
|---|---|---|
| Alpha acid | 7–11% | 12–16% |
| Beta acid | 5.5–8% | 4.5–7% |
| Co-humulone | 21–24% | 30–40% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | - |
| Humulene | 19–24% | - |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | - |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |