Bouclier
Alpha acid
3.8–8.5%
Beta acid
2.4–3.3%
Total oil
1.1–1.6 mL
France
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Bouclier
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
SpicyCitrus
Only in Bouclier
HerbalGrassy
Only in Amarillo
FloralTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Bouclier | Amarillo |
|---|---|---|
| Alpha acid | 3.8–8.5% | 7–11% |
| Beta acid | 2.4–3.3% | 5.5–8% |
| Co-humulone | 42–47% | 21–24% |
| Total oil | 1.1–1.6 mL | 1–2.3 mL |
| Myrcene | 37–39% | 40–70% |
| Humulene | 33–35% | 19–24% |
| Caryophyllene | 3–4% | 7–10% |
| Farnesene | - | 6–9% |
| Origin | France | United States |
| Purpose | Aroma | Aroma |