AmarillovsWillamette
Amarillo (aroma) and Willamette (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 mL
United States
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Willamette
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralCitrus
Only in Amarillo
SpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Willamette
IncenseElderberryCaramelCurry
Property
| Property | Amarillo | Willamette |
|---|---|---|
| Alpha acid | 7–11% | 4–7.2% |
| Beta acid | 5.5–8% | 3–4.5% |
| Co-humulone | 21–24% | 28–35% |
| Total oil | 1–2.3 mL | 0.6–1.6 mL |
| Myrcene | 40–70% | 30–40% |
| Humulene | 19–24% | 20–27% |
| Caryophyllene | 7–10% | 7–8% |
| Farnesene | 6–9% | 5–6% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
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