Dr. Rudi
Alpha acid
10–12%
Beta acid
7–8.5%
Total oil
1.3–1.6 mL
New Zealand
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Dr. Rudi
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Amarillo
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Dr. Rudi
ResinPineLemongrass
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Dr. Rudi | Amarillo |
|---|---|---|
| Alpha acid | 10–12% | 7–11% |
| Beta acid | 7–8.5% | 5.5–8% |
| Co-humulone | 36–39% | 21–24% |
| Total oil | 1.3–1.6 mL | 1–2.3 mL |
| Myrcene | 28–30% | 40–70% |
| Humulene | 33–34% | 19–24% |
| Caryophyllene | 9–11% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |