Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Belma
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Amarillo
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
OrangeMelonGrapefruitCitrusTropical
Only in Belma
StrawberryPineappleBerry
Only in Amarillo
FloralSpicyLemonApricotPeachDank
Property
| Property | Belma | Amarillo |
|---|---|---|
| Alpha acid | 8.5–12.1% | 7–11% |
| Beta acid | 4–8% | 5.5–8% |
| Co-humulone | - | 21–24% |
| Total oil | 1–2.5 mL | 1–2.3 mL |
| Myrcene | 65–68% | 40–70% |
| Humulene | - | 19–24% |
| Caryophyllene | - | 7–10% |
| Farnesene | - | 6–9% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Huell Melon