Pride of RingwoodvsAmarillo
Pride of Ringwood (bittering) and Amarillo (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Pride of Ringwood
Alpha acid
7–11%
Beta acid
4–8%
Total oil
-
Australia
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Pride of Ringwood
- Bittering workhorse - efficient in the mash
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
No shared aromas - the varieties have divergent profiles.
Only in Pride of Ringwood
CedarOakHerbal
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Pride of Ringwood | Amarillo |
|---|---|---|
| Alpha acid | 7–11% | 7–11% |
| Beta acid | 4–8% | 5.5–8% |
| Co-humulone | 26–39% | 21–24% |
| Total oil | - | 1–2.3 mL |
| Myrcene | 24–41% | 40–70% |
| Humulene | 2–4% | 19–24% |
| Caryophyllene | 9–14% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | Australia | United States |
| Purpose | Bittering | Aroma |