ErnestvsWillamette
Ernest (aroma) and Willamette (dual purpose) 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
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 mL
United States
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 Willamette
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Ernest
GrassyHerbalSpicyStone fruit
Only in Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Ernest | Willamette |
|---|---|---|
| Alpha acid | 4.4–6.3% | 4–7.2% |
| Beta acid | 4.5–5.5% | 3–4.5% |
| Co-humulone | 50–55% | 28–35% |
| Total oil | 0.7–1.1 mL | 0.6–1.6 mL |
| Myrcene | 50–60% | 30–40% |
| Humulene | 8–12% | 20–27% |
| Caryophyllene | 0–1% | 7–8% |
| Farnesene | 0–1% | 5–6% |
| Origin | United Kingdom | United States |
| Purpose | Aroma | Dual purpose |
Styrian Golding