Caliente
Alpha acid
14–16%
Beta acid
4.3%
Total oil
-
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 Caliente
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusPeachLemon
Only in Caliente
PineStone fruitMandarinZest
Only in Amarillo
FloralSpicyTropicalOrangeMelonApricotGrapefruitDank
Property
| Property | Caliente | Amarillo |
|---|---|---|
| Alpha acid | 14–16% | 7–11% |
| Beta acid | 4.3% | 5.5–8% |
| Co-humulone | 35% | 21–24% |
| Total oil | - | 1–2.3 mL |
| Myrcene | - | 40–70% |
| Humulene | - | 19–24% |
| Caryophyllene | - | 7–10% |
| Farnesene | - | 6–9% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |