Ernest
Alpha acid
4.4–6.3%
Beta acid
4.5–5.5%
Total oil
0.7–1.1 mL
United Kingdom
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 Ernest
- More myrcene - pronounced citrus and resinous notes
When to pick Aramis
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
GrassyHerbalSpicy
Only in Ernest
Stone fruit
Only in Aramis
GreenCitrusBlack currantFloral
Property
| Property | Ernest | Aramis |
|---|---|---|
| Alpha acid | 4.4–6.3% | 5.5–8.5% |
| Beta acid | 4.5–5.5% | 3–5.5% |
| Co-humulone | 50–55% | 20–42% |
| Total oil | 0.7–1.1 mL | 1.2–1.6 mL |
| Myrcene | 50–60% | 38–41% |
| Humulene | 8–12% | 19–22% |
| Caryophyllene | 0–1% | 2–8% |
| Farnesene | 0–1% | 2–4% |
| Origin | United Kingdom | France |
| Purpose | Aroma | Aroma |
Ahtanum