Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 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 Kohatu
- Versatile - works for both bittering and aroma
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Tropical
Only in Kohatu
-
Only in Amarillo
FloralSpicyCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Kohatu | Amarillo |
|---|---|---|
| Alpha acid | 6–7% | 7–11% |
| Beta acid | 4–6% | 5.5–8% |
| Co-humulone | 20–25% | 21–24% |
| Total oil | 1–2 mL | 1–2.3 mL |
| Myrcene | 25–30% | 40–70% |
| Humulene | 30–40% | 19–24% |
| Caryophyllene | 11–16% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |