Yakima ClustervsAmarillo
Yakima Cluster (bittering) and Amarillo (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Yakima Cluster
Alpha acid
4.4–9.8%
Beta acid
3–6.1%
Total oil
0.24–0.9 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 Yakima Cluster
- Bittering workhorse - efficient in the mash
When to pick Amarillo
- Higher alpha acid - stronger bittering
- 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
Floral
Only in Yakima Cluster
EarthySweetFruity
Only in Amarillo
SpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Yakima Cluster | Amarillo |
|---|---|---|
| Alpha acid | 4.4–9.8% | 7–11% |
| Beta acid | 3–6.1% | 5.5–8% |
| Co-humulone | 39–42% | 21–24% |
| Total oil | 0.24–0.9 mL | 1–2.3 mL |
| Myrcene | 45–55% | 40–70% |
| Humulene | 17–19% | 19–24% |
| Caryophyllene | 6–7% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |