Sultana (Denali)vsAmarillo
Sultana (Denali) (dual purpose) and Amarillo (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Sultana (Denali)
Alpha acid
13–16%
Beta acid
3.5–7%
Total oil
2.5–4.5 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 Sultana (Denali)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusSpicyLemonTropical
Only in Sultana (Denali)
PineapplePine
Only in Amarillo
FloralOrangeMelonApricotPeachGrapefruitDank
Property
| Property | Sultana (Denali) | Amarillo |
|---|---|---|
| Alpha acid | 13–16% | 7–11% |
| Beta acid | 3.5–7% | 5.5–8% |
| Co-humulone | 22–26% | 21–24% |
| Total oil | 2.5–4.5 mL | 1–2.3 mL |
| Myrcene | 54–55% | 40–70% |
| Humulene | 15–17% | 19–24% |
| Caryophyllene | 5–7% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |