Northern Brewer (GR)vsAmarillo
Northern Brewer (GR) (bittering) and Amarillo (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Northern Brewer (GR)
Alpha acid
6–10%
Beta acid
3–5%
Total oil
1–2.1 mL
Germany
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Northern Brewer (GR)
- Bittering workhorse - efficient in the mash
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
No shared aromas - the varieties have divergent profiles.
Only in Northern Brewer (GR)
MintGrassyPine
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Northern Brewer (GR) | Amarillo |
|---|---|---|
| Alpha acid | 6–10% | 7–11% |
| Beta acid | 3–5% | 5.5–8% |
| Co-humulone | 27–33% | 21–24% |
| Total oil | 1–2.1 mL | 1–2.3 mL |
| Myrcene | 25–45% | 40–70% |
| Humulene | 35–50% | 19–24% |
| Caryophyllene | 10–20% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |
Summer