ToyomidorivsAmarillo
Toyomidori (bittering) and Amarillo (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- 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 Toyomidori
MildFruityTobaccoGreen
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Toyomidori | Amarillo |
|---|---|---|
| Alpha acid | 11–13% | 7–11% |
| Beta acid | 5–6% | 5.5–8% |
| Co-humulone | 40% | 21–24% |
| Total oil | 0.8–1.2 mL | 1–2.3 mL |
| Myrcene | 58–60% | 40–70% |
| Humulene | 9–12% | 19–24% |
| Caryophyllene | 4–5% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | Japan | United States |
| Purpose | Bittering | Aroma |