Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Tahoma
Alpha acid
7–8.2%
Beta acid
8.5–9.5%
Total oil
1–2 mL
United States
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Richer, more complex aroma profile
When to pick Tahoma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
SpicyCitrusOrangeLemonGrapefruit
Only in Amarillo
FloralTropicalMelonApricotPeachDank
Only in Tahoma
CedarPineWoody
Property
| Property | Amarillo | Tahoma |
|---|---|---|
| Alpha acid | 7–11% | 7–8.2% |
| Beta acid | 5.5–8% | 8.5–9.5% |
| Co-humulone | 21–24% | 15–17% |
| Total oil | 1–2.3 mL | 1–2 mL |
| Myrcene | 40–70% | 67–72% |
| Humulene | 19–24% | 9–11% |
| Caryophyllene | 7–10% | 2–4% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |