Nectaron
Alpha acid
9.5–12%
Beta acid
4.5–5%
Total oil
1–1.7 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 Nectaron
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
TropicalCitrusPeachGrapefruit
Only in Nectaron
PineapplePassion fruitNectar
Only in Amarillo
FloralSpicyOrangeLemonMelonApricotDank
Property
| Property | Nectaron | Amarillo |
|---|---|---|
| Alpha acid | 9.5–12% | 7–11% |
| Beta acid | 4.5–5% | 5.5–8% |
| Co-humulone | 26–28% | 21–24% |
| Total oil | 1–1.7 mL | 1–2.3 mL |
| Myrcene | 59–65% | 40–70% |
| Humulene | 10–20% | 19–24% |
| Caryophyllene | 4–5% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Aroma |