Olympic
Alpha acid
10.6–13.8%
Beta acid
3.8–6.1%
Total oil
0.86–2.55 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 Olympic
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
When to pick Amarillo
- 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
Shared aromas
CitrusSpicy
Only in Olympic
-
Only in Amarillo
FloralTropicalOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Olympic | Amarillo |
|---|---|---|
| Alpha acid | 10.6–13.8% | 7–11% |
| Beta acid | 3.8–6.1% | 5.5–8% |
| Co-humulone | 31% | 21–24% |
| Total oil | 0.86–2.55 mL | 1–2.3 mL |
| Myrcene | 45–55% | 40–70% |
| Humulene | 9–13% | 19–24% |
| Caryophyllene | 7–12% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |