Ernest
Alpha acid
4.4–6.3%
Beta acid
4.5–5.5%
Total oil
0.7–1.1 mL
United Kingdom
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Key differences
When to pick Ernest
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Glacier
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Ernest
GrassyHerbalSpicyStone fruit
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Ernest | Glacier |
|---|---|---|
| Alpha acid | 4.4–6.3% | 3.3–9.7% |
| Beta acid | 4.5–5.5% | 5.4–10% |
| Co-humulone | 50–55% | 11–16% |
| Total oil | 0.7–1.1 mL | 0.5–1.5 mL |
| Myrcene | 50–60% | 35–45% |
| Humulene | 8–12% | 25–35% |
| Caryophyllene | 0–1% | 8–13% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Aroma | Dual purpose |
Styrian Golding