Southern TropicvsAmarillo
Southern Tropic (bittering) and Amarillo (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Southern Tropic
Alpha acid
12.6–18.1%
Beta acid
5–6.5%
Total oil
-
South Africa
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Southern Tropic
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
MelonCitrus
Only in Southern Tropic
TroicalGuavaButterscotchLemongrassCoconutPungentPineappleBubblegum
Only in Amarillo
FloralSpicyTropicalOrangeLemonApricotPeachGrapefruitDank
Property
| Property | Southern Tropic | Amarillo |
|---|---|---|
| Alpha acid | 12.6–18.1% | 7–11% |
| Beta acid | 5–6.5% | 5.5–8% |
| Co-humulone | 26–30% | 21–24% |
| Total oil | - | 1–2.3 mL |
| Myrcene | 19–46% | 40–70% |
| Humulene | 14–40% | 19–24% |
| Caryophyllene | 6–14% | 7–10% |
| Farnesene | 8–11% | 6–9% |
| Origin | South Africa | United States |
| Purpose | Bittering | Aroma |