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