Ernest
Alpha acid
4.4–6.3%
Beta acid
4.5–5.5%
Total oil
0.7–1.1 mL
United Kingdom
Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Key differences
When to pick Ernest
- More myrcene - pronounced citrus and resinous notes
When to pick Santiam
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
Shared aromas
Spicy
Only in Ernest
GrassyHerbalStone fruit
Only in Santiam
FloralBlack currant
Property
| Property | Ernest | Santiam |
|---|---|---|
| Alpha acid | 4.4–6.3% | 5–8.5% |
| Beta acid | 4.5–5.5% | 5.3–8.5% |
| Co-humulone | 50–55% | 18–24% |
| Total oil | 0.7–1.1 mL | 1–2.2 mL |
| Myrcene | 50–60% | 15–25% |
| Humulene | 8–12% | 20–30% |
| Caryophyllene | 0–1% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | United Kingdom | United States |
| Purpose | Aroma | Aroma |
Spalt