Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Zappa
Alpha acid
6–9%
Beta acid
8–9%
Total oil
1.8–2.5 mL
United States
Key differences
When to pick Amarillo
- Higher alpha acid - stronger bittering
When to pick Zappa
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
SpicyTropicalCitrus
Only in Amarillo
FloralOrangeLemonMelonApricotPeachGrapefruitDank
Only in Zappa
MintSavoryFruityMangoPassion fruitPineFresh
Property
| Property | Amarillo | Zappa |
|---|---|---|
| Alpha acid | 7–11% | 6–9% |
| Beta acid | 5.5–8% | 8–9% |
| Co-humulone | 21–24% | 40–45% |
| Total oil | 1–2.3 mL | 1.8–2.5 mL |
| Myrcene | 40–70% | 64–65% |
| Humulene | 19–24% | 4–5% |
| Caryophyllene | 7–10% | 8–9% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |