Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Triskel
Alpha acid
3–9%
Beta acid
4–5.5%
Total oil
1.2–2 mL
France
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Triskel
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
FloralCitrus
Only in Amarillo
SpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Triskel
SweetCaramelFruity
Property
| Property | Amarillo | Triskel |
|---|---|---|
| Alpha acid | 7–11% | 3–9% |
| Beta acid | 5.5–8% | 4–5.5% |
| Co-humulone | 21–24% | 20–23% |
| Total oil | 1–2.3 mL | 1.2–2 mL |
| Myrcene | 40–70% | 55–61% |
| Humulene | 19–24% | 10–16% |
| Caryophyllene | 7–10% | 2–3% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | France |
| Purpose | Aroma | Aroma |