Zappa
Alpha acid
6–9%
Beta acid
8–9%
Total oil
1.8–2.5 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 Zappa
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Amarillo
- Higher alpha acid - stronger bittering
Aroma profile and use
Shared aromas
TropicalCitrusSpicy
Only in Zappa
MintSavoryFruityMangoPassion fruitPineFresh
Only in Amarillo
FloralOrangeLemonMelonApricotPeachGrapefruitDank
Property
| Property | Zappa | Amarillo |
|---|---|---|
| Alpha acid | 6–9% | 7–11% |
| Beta acid | 8–9% | 5.5–8% |
| Co-humulone | 40–45% | 21–24% |
| Total oil | 1.8–2.5 mL | 1–2.3 mL |
| Myrcene | 64–65% | 40–70% |
| Humulene | 4–5% | 19–24% |
| Caryophyllene | 8–9% | 7–10% |
| Farnesene | 0–1% | 6–9% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |