Opal
Alpha acid
5–14%
Beta acid
3.5–5.5%
Total oil
0.8–1.3 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 Opal
- Versatile - works for both bittering and aroma
When to pick Amarillo
- More essential oils - more intense aroma
- 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
CitrusSpicyFloral
Only in Opal
Black currantHerbalAnise
Only in Amarillo
TropicalOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Opal | Amarillo |
|---|---|---|
| Alpha acid | 5–14% | 7–11% |
| Beta acid | 3.5–5.5% | 5.5–8% |
| Co-humulone | 13–34% | 21–24% |
| Total oil | 0.8–1.3 mL | 1–2.3 mL |
| Myrcene | 20–45% | 40–70% |
| Humulene | 30–50% | 19–24% |
| Caryophyllene | 8–15% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | Germany | United States |
| Purpose | Dual purpose | Aroma |