Harlequin
Alpha acid
9–12%
Beta acid
7–9%
Total oil
1–1.6 mL
UK
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Harlequin
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Amarillo
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Peach
Only in Harlequin
Passion fruitPineapple
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotGrapefruitDank
Property
| Property | Harlequin | Amarillo |
|---|---|---|
| Alpha acid | 9–12% | 7–11% |
| Beta acid | 7–9% | 5.5–8% |
| Co-humulone | 27–31% | 21–24% |
| Total oil | 1–1.6 mL | 1–2.3 mL |
| Myrcene | 59–61% | 40–70% |
| Humulene | 4–6% | 19–24% |
| Caryophyllene | - | 7–10% |
| Farnesene | 9–11% | 6–9% |
| Origin | UK | United States |
| Purpose | Dual purpose | Aroma |