Bouclier
Alpha acid
3.8–8.5%
Beta acid
2.4–3.3%
Total oil
1.1–1.6 mL
France
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
Key differences
When to pick Bouclier
- Aroma-focused - ideal for dry hopping
When to pick Stirling
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
HerbalSpicy
Only in Bouclier
GrassyCitrus
Only in Stirling
CitusFloral
Property
| Property | Bouclier | Stirling |
|---|---|---|
| Alpha acid | 3.8–8.5% | 6–12% |
| Beta acid | 2.4–3.3% | 4–6% |
| Co-humulone | 42–47% | 21–28% |
| Total oil | 1.1–1.6 mL | 1.3–1.9 mL |
| Myrcene | 37–39% | 44–48% |
| Humulene | 33–35% | 19–23% |
| Caryophyllene | 3–4% | 5–7% |
| Farnesene | - | 11–17% |
| Origin | France | United States |
| Purpose | Aroma | Dual purpose |