Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 mL
New Zealand
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Taiheke
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralSpicyTropicalCitrusLemonGrapefruit
Only in Amarillo
OrangeMelonApricotPeachDank
Only in Taiheke
Lime
Property
| Property | Amarillo | Taiheke |
|---|---|---|
| Alpha acid | 7–11% | 5–9% |
| Beta acid | 5.5–8% | 5–5.5% |
| Co-humulone | 21–24% | 33–40% |
| Total oil | 1–2.3 mL | 1–1.5 mL |
| Myrcene | 40–70% | 50–60% |
| Humulene | 19–24% | 10–20% |
| Caryophyllene | 7–10% | 5–10% |
| Farnesene | 6–9% | 0–5% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |