Bouclier
Alpha acid
3.8–8.5%
Beta acid
2.4–3.3%
Total oil
1.1–1.6 mL
France
Ernest
Alpha acid
4.4–6.3%
Beta acid
4.5–5.5%
Total oil
0.7–1.1 mL
United Kingdom
Key differences
When to pick Bouclier
- More essential oils - more intense aroma
When to pick Ernest
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
HerbalGrassySpicy
Only in Bouclier
Citrus
Only in Ernest
Stone fruit
Property
| Property | Bouclier | Ernest |
|---|---|---|
| Alpha acid | 3.8–8.5% | 4.4–6.3% |
| Beta acid | 2.4–3.3% | 4.5–5.5% |
| Co-humulone | 42–47% | 50–55% |
| Total oil | 1.1–1.6 mL | 0.7–1.1 mL |
| Myrcene | 37–39% | 50–60% |
| Humulene | 33–35% | 8–12% |
| Caryophyllene | 3–4% | 0–1% |
| Farnesene | - | 0–1% |
| Origin | France | United Kingdom |
| Purpose | Aroma | Aroma |