Amarillo

Amarillo is the brand name (Amarillo®) of the hop variety VGXP01. Unlike Citra or Mosaic, Amarillo was not deliberately crossed. According to the plant patent, the plant was discovered in 1990 in a newly planted field of the hop variety Liberty near Toppenish, in the state of Washington. It clearly differed from Liberty: it bore many cones, had a striking aroma, more alpha acids and farnesene in the oil. Where exactly it came from is unknown. In 1991, cuttings of it were planted.

Inventors according to the patent are Paul, Bernard and Steven Gamache; according to Yakima Chief Hops, the variety was discovered by Virgil Gamache Farms. The patent was applied for in 2000 and granted in 2003. Amarillo is Spanish for yellow; we have not found why that name was chosen in a reliable source.

Independent research. Belgian researchers studied Amarillo together with Citra, Mosaic and two other varieties. According to them, all five had an exceptional citrus potential. Amarillo contained more than 7 mg/kg of citronellol, which smells of lemon and lime; in this it differed from the previously studied varieties Nelson Sauvin and Tomahawk. In a follow-up study by the same group, beer dry-hopped with Amarillo contained much more of the grapefruit-like thiol 3S4MP than the free thiols in the hops could explain. In the hops they also found bound precursors of 3MH, from which yeast can release aroma compounds.

What the breeder, the trade and the literature say. The patent describes a sultry-sweet, floral aroma with citrus and orange notes and a hint of pine. Brewing-book author John Palmer calls Amarillo floral and citrusy, 'comparable to Cascade'. The Hop Growers of America mentioned black tea, lemon, peach, melon, apricot and grapefruit. Yakima Chief Hops speaks of citrus and grapefruit with spicy and woody notes; BarthHaas of apricot, peach, ripe banana and melon, with grapefruit and lime.

According to the hop supplier Charles Faram, Amarillo is often used for dry hopping and is a staple in fruity IPAs and pale ales. With 8–11% alpha acids it can also be used for bittering: Palmer and Belgian researchers classify it as a dual-purpose hop. You can find Amarillo as whole cones, pellets and cryo hop.

According to the patent, the hop oil consists of about 70% myrcene; Yakima Chief Hops gives 40–60%. In measurements, according to the patent, Amarillo most resembles the Yugoslav hop Buket. Palmer mentions Cascade and Centennial as substitutes.

Amarillo is a chance discovery. According to the patent, the plant stood out in 1990 in a field that had just been planted with Liberty. The patent was applied for on 3 February 2000 and granted on 2 September 2003. According to the hop merchant BarthHaas, Amarillo came on the market in 2003; we have not been able to check that year with the breeder itself.

According to Yakima Chief Hops, Amarillo is among the ten most used aroma hops of craft brewers. In 2025 there were 1,874 acres in the US, about 760 hectares, compared with 2,177 acres in 2023.

A good starting point: a pale ale or IPA in which Amarillo plays the lead. Smell for orange, grapefruit and stone fruit such as peach or apricot. Do you notice something of melon or even black tea? The American hop growers mention those too. Try putting it next to Cascade or Centennial, the hops Palmer mentions as substitutes, and compare for yourself. Hoppy beers are best drunk fresh.