AramisvsMagnum (US)
Aramis (aroma) and Magnum (US) (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Aramis
Alpha acid
5.5–8.5%
Beta acid
3–5.5%
Total oil
1.2–1.6 mL
France
Magnum (US)
Alpha acid
10–16%
Beta acid
4.5–7%
Total oil
1.6–3 mL
United States
Key differences
When to pick Aramis
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Magnum (US)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
SpicyCitrusBlack currantFloral
Only in Aramis
GreenHerbalGrassy
Only in Magnum (US)
Nutmeg
Property
| Property | Aramis | Magnum (US) |
|---|---|---|
| Alpha acid | 5.5–8.5% | 10–16% |
| Beta acid | 3–5.5% | 4.5–7% |
| Co-humulone | 20–42% | 21–30% |
| Total oil | 1.2–1.6 mL | 1.6–3 mL |
| Myrcene | 38–41% | 30–45% |
| Humulene | 19–22% | 30–45% |
| Caryophyllene | 2–8% | 8–12% |
| Farnesene | 2–4% | 0–1% |
| Origin | France | United States |
| Purpose | Aroma | Bittering |
Challenger