Ernest
Alpha acid
4.4–6.3%
Beta acid
4.5–5.5%
Total oil
0.7–1.1 mL
United Kingdom
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 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 Stirling
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
HerbalSpicy
Only in Ernest
GrassyStone fruit
Only in Stirling
CitusFloral
Property
| Property | Ernest | Stirling |
|---|---|---|
| Alpha acid | 4.4–6.3% | 6–12% |
| Beta acid | 4.5–5.5% | 4–6% |
| Co-humulone | 50–55% | 21–28% |
| Total oil | 0.7–1.1 mL | 1.3–1.9 mL |
| Myrcene | 50–60% | 44–48% |
| Humulene | 8–12% | 19–23% |
| Caryophyllene | 0–1% | 5–7% |
| Farnesene | 0–1% | 11–17% |
| Origin | United Kingdom | United States |
| Purpose | Aroma | Dual purpose |