Amarillo: The Wild Heart of the Yakima

In the world of hop breeding, most varieties are the result of calculated laboratory crosses. But Amarillo (brand name for the variety VGXP01) has a much more romantic and mysterious origin. It was discovered as a “Wild Mutation” growing in a field of Liberty hops at Virgil Gamache Farms in the Yakima Valley. It was a “rogue” plant that changed the world.

To the technical brewer, Amarillo is a study in Specific Terpene Dominance. It is famous for one thing above all else: Orange. Not the “lemon-lime” of Centennial or the “grapefruit” of Cascade, but the explosive aroma of a freshly peeled Navel Orange or Tangerine. This guide explores the Myrcene Physics and the Molecular Synergy that makes Amarillo the most sought-after “Orange” hop in the brewery.

1. History: The Discovery of the Rogue

In the early 1990s, the Gamache family noticed a single plant growing that looked different from its neighbors. It was more vigorous, had different cone structures, and possessed an aroma that was unlike anything else in the field.

They isolated the plant, propagated it, and realized they had found a biological treasure. Because it was a private, proprietary variety (owned by VG Farms), they could strictly control the quality and harvest windows. For years, Amarillo was the “Secret Ingredient” for breweries like Ballast Point and Tröegs, providing a unique “Citrus Pop” that non-proprietary hops couldn’t match.

2. Technical Profile: The Physics of “Orange”

What creates the signature Amarillo aroma? It is a unique combination of High Myrcene and Medium Linalool.

2.1 The Myrcene Monster

Amarillo is one of the highest Myrcene hops available (often 70% of the total oil).

The Science: As discussed in our Simcoe Guide and Centennial Guide, Myrcene is the primary citrus driver. But in Amarillo, the Myrcene is accompanied by a very specific set of Aliphatic Esters.
The Synergy: It is the interaction between the high myrcene and these trace esters that creates the “Orange Zest” and “Apricot” perception, rather than the “Piney” resinous note seen in other high-myrcene hops.

2.2 Low Alpha, High Aroma

With an alpha-acid count of only 8-11%, Amarillo is technically a “Dual Purpose” hop, but its value is almost entirely on the Aroma side.

The Technicality: Amarillo has a moderate Co-Humulone level (21-24%), making its bitterness exceptionally “Soft.” This allows you to use massive amounts of it in the late stages of a boil or whirlpool without the beer becoming “Bitey.”

3. Usage Strategy: The “Color” of Aroma

Amarillo is best used as a “Coloring” hop to add brightness to a heavier hop profile.

3.1 The “Orange/Peach” Layer (Whirlpool)

Adding Amarillo at 75°C - 80°C in the whirlpool is the gold standard for Fruit Character.

The Strategy: Pair Amarillo with Citra. While Citra provides the tropical base (Mango/Passionfruit), Amarillo provides the “Orange” top-note. Together, they create a “Fruit Punch” profile that is significantly more complex than either used alone.

3.2 Dry Hopping (The “Apricot” Twist)

In the dry hop, Amarillo often leans toward the Stone Fruit side. You will find notes of Apricot, Peach, and Melon.

The Technicality: To preserve these delicate esters, keep your dry-hop temperature cool (below 14°C) and reduce your contact time to 48 hours. Excessive contact time with high-myrcene hops like Amarillo can lead to a “Green/Grassy” flavor.

4. Technical Specifications: The Amarillo Data Sheet

Alpha Acids: 8% - 11%
Beta Acids: 6% - 7% (Exceptionally high beta-to-alpha ratio)
Total Oil: 1.5 - 2.0 ml / 100g
Co-Humulone: 21% - 24%
Myrcene: 65% - 75% of total oil (One of the highest in the world)
Humulene: 9% - 13% of total oil
Caryophyllene: 2% - 4% (Very low, leading to a “Soft” profile)
Farnesene: 5% - 8%

5. Selection Guide: The “Onion” Hazard

Because Amarillo is so high in Myrcene and Sulfur-precursors, it is susceptible to “Off-Flavor Creep.”

The “Dank” Marker: High-quality Amarillo should smell of “Orange Marmalade” and “Floral honey.”
The Garlic/Onion Trap: If the pellets have a “Savory” or “Onion-like” smell, the crop was likely harvested too late or stored in an oxygen-rich environment.
Technical Check: Look for the VG Farms Seal. Because Amarillo is proprietary, ensure you are getting the “Original” VGXP01 variety to guarantee the genetics are pure.

6. Troubleshooting: Navigating the Orange Ridge

”The Orange aroma is ‘Muted’ and dull.”

You likely used too much Boil Bittering. High-alpha hops like Warrior or Magnum at 60 minutes create a “Bitter Wall” that can block the perception of delicate Amarillo oils. Reduce your 60-minute IBU to allow the Amarillo to shine.

”Metallic or ‘Tin’ taste.”

This is a sign of high Beta-acid oxidation. With a beta-acid count of 6-7%, Amarillo is more sensitive to “Beta-Oxidization” than most hops. Ensure your pellets are kept in a freezer at -18°C and used immediately once the bag is open.

”Taste like ‘Dried Herbs’ rather than fruit.”

You added the Amarillo too early in the boil. Boiling for 30 minutes destroys the orange-myrcene and leaves behind the woody Humulene. Move your Amarillo to the last 5 minutes or the dry hop.

7. Pairings and Beer Styles: The Citrus Master

American IPA: The natural home of Amarillo. It is the “Orange Soul” of the West Coast.
American Pale Ale: For a 5% ABV beer, Amarillo provides a “Premium” fruitiness that makes the beer feel larger than its ABV suggests.
Wheat Beer (American Wheat): As discussed in our American Wheat Guide, Amarillo’s orange notes match the bready wheat grain perfectly.
Saison: A non-traditional but brilliant pairing. The orange aromatics of Amarillo dance beautifully with the peppery phenols of Belgian/French farmhouse yeast.

8. Conclusion: The Master of the Citrus Squeeze

Amarillo is a hop of technical magic. It is a reminder that nature can occasionally produce a “Wild Mystery” that outperforms anything human engineering can design. It is the gold standard for “Orange” in the brewery.

By mastering the Myrcene-Ester synergy and respecting its Low-Caryophyllene softness, you can produce beers that aren’t just “hoppy”—they are “Radiant.” You are using the rogue of the Yakima, the orange legend of the Pacific Northwest.

Love Amarillo’s orange? See how it pairs with its best friend in our Citra Hop Profile Guide.