Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 mL
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 Mackinac
- Higher alpha acid - stronger bittering
When to pick Amarillo
- 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
TropicalCitrusMelonSpicyFloral
Only in Mackinac
PapayaBlack currant
Only in Amarillo
OrangeLemonApricotPeachGrapefruitDank
Property
| Property | Mackinac | Amarillo |
|---|---|---|
| Alpha acid | 9–14% | 7–11% |
| Beta acid | 2.8–4% | 5.5–8% |
| Co-humulone | 28–35% | 21–24% |
| Total oil | 1.5–2.2 mL | 1–2.3 mL |
| Myrcene | 15–17% | 40–70% |
| Humulene | 11–12% | 19–24% |
| Caryophyllene | 4–5% | 7–10% |
| Farnesene | 1–2% | 6–9% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |