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