Moutere
Alpha acid
17.5–19.5%
Beta acid
8–10%
Total oil
1.5–1.9 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 Moutere
- 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
Shared aromas
TropicalGrapefruit
Only in Moutere
Passion fruitHayEarthyPine
Only in Amarillo
FloralSpicyCitrusOrangeLemonMelonApricotPeachDank
Property
| Property | Moutere | Amarillo |
|---|---|---|
| Alpha acid | 17.5–19.5% | 7–11% |
| Beta acid | 8–10% | 5.5–8% |
| Co-humulone | 24–28% | 21–24% |
| Total oil | 1.5–1.9 mL | 1–2.3 mL |
| Myrcene | 22–23% | 40–70% |
| Humulene | 15–16% | 19–24% |
| Caryophyllene | 5–6% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |