Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Zenith
Alpha acid
9–11%
Beta acid
3%
Total oil
-
United States
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Zenith
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
FloralCitrus
Only in Amarillo
SpicyTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Only in Zenith
-
Property
| Property | Amarillo | Zenith |
|---|---|---|
| Alpha acid | 7–11% | 9–11% |
| Beta acid | 5.5–8% | 3% |
| Co-humulone | 21–24% | 25% |
| Total oil | 1–2.3 mL | - |
| Myrcene | 40–70% | 51–53% |
| Humulene | 19–24% | 18–20% |
| Caryophyllene | 7–10% | 6–7% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Bittering |