Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Sybilla
Alpha acid
6–8%
Beta acid
3–12%
Total oil
1.2–2.2 mL
Poland
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 Sybilla
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
FloralCitrusOrangeLemon
Only in Amarillo
SpicyTropicalMelonApricotPeachGrapefruitDank
Only in Sybilla
PineGingerChocolateTobacco
Property
| Property | Amarillo | Sybilla |
|---|---|---|
| Alpha acid | 7–11% | 6–8% |
| Beta acid | 5.5–8% | 3–12% |
| Co-humulone | 21–24% | 26–31% |
| Total oil | 1–2.3 mL | 1.2–2.2 mL |
| Myrcene | 40–70% | 28–50% |
| Humulene | 19–24% | 40–45% |
| Caryophyllene | 7–10% | - |
| Farnesene | 6–9% | 6–9% |
| Origin | United States | Poland |
| Purpose | Aroma | Aroma |