Aramis
Alpha acid
5.5–8.5%
Beta acid
3–5.5%
Total oil
1.2–1.6 mL
France
Contessa
Alpha acid
3–5%
Beta acid
5–7.4%
Total oil
0.8–1.9 mL
United States
Key differences
When to pick Aramis
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Contessa
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
GreenFloral
Only in Aramis
HerbalSpicyCitrusGrassyBlack currant
Only in Contessa
LemongrassPear
Property
| Property | Aramis | Contessa |
|---|---|---|
| Alpha acid | 5.5–8.5% | 3–5% |
| Beta acid | 3–5.5% | 5–7.4% |
| Co-humulone | 20–42% | 29–32% |
| Total oil | 1.2–1.6 mL | 0.8–1.9 mL |
| Myrcene | 38–41% | - |
| Humulene | 19–22% | - |
| Caryophyllene | 2–8% | - |
| Farnesene | 2–4% | - |
| Origin | France | United States |
| Purpose | Aroma | Bittering |
Challenger