McKenzie
Alpha acid
9–11%
Beta acid
8–9%
Total oil
2–3 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 McKenzie
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Amarillo
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
GrapefruitLemonMelonDankFloral
Only in McKenzie
NectarinePineThymeStone fruit
Only in Amarillo
SpicyTropicalCitrusOrangeApricotPeach
Property
| Property | McKenzie | Amarillo |
|---|---|---|
| Alpha acid | 9–11% | 7–11% |
| Beta acid | 8–9% | 5.5–8% |
| Co-humulone | - | 21–24% |
| Total oil | 2–3 mL | 1–2.3 mL |
| Myrcene | - | 40–70% |
| Humulene | - | 19–24% |
| Caryophyllene | - | 7–10% |
| Farnesene | - | 6–9% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |