ErnestvsEast Kent Goldings
Ernest (aroma) and East Kent Goldings (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Ernest
Alpha acid
4.4–6.3%
Beta acid
4.5–5.5%
Total oil
0.7–1.1 mL
United Kingdom
East Kent Goldings
Alpha acid
4–6.5%
Beta acid
1.9–3.5%
Total oil
0.4–1 mL
United Kingdom
Key differences
When to pick Ernest
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick East Kent Goldings
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Ernest
GrassyHerbalSpicyStone fruit
Only in East Kent Goldings
LavenderHoneyLemonThymeOrangeGrapefruitFloral
Property
| Property | Ernest | East Kent Goldings |
|---|---|---|
| Alpha acid | 4.4–6.3% | 4–6.5% |
| Beta acid | 4.5–5.5% | 1.9–3.5% |
| Co-humulone | 50–55% | 20–32% |
| Total oil | 0.7–1.1 mL | 0.4–1 mL |
| Myrcene | 50–60% | 29–31% |
| Humulene | 8–12% | 38–44% |
| Caryophyllene | 0–1% | 12–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United Kingdom |
| Purpose | Aroma | Bittering |
Golding