HBC 586
Alpha acid
18–22%
Beta acid
11–14%
Total oil
2.5–4.5 mL
United States
Aramis
Alpha acid
5.5–8.5%
Beta acid
3–5.5%
Total oil
1.2–1.6 mL
France
Key differences
When to pick HBC 586
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Aramis
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
CitrusHerbalSpicy
Only in HBC 586
MangoLycheeGuava
Only in Aramis
GreenGrassyBlack currantFloral
Property
| Property | HBC 586 | Aramis |
|---|---|---|
| Alpha acid | 18–22% | 5.5–8.5% |
| Beta acid | 11–14% | 3–5.5% |
| Co-humulone | 35–40% | 20–42% |
| Total oil | 2.5–4.5 mL | 1.2–1.6 mL |
| Myrcene | 55–65% | 38–41% |
| Humulene | 8–12% | 19–22% |
| Caryophyllene | 8–10% | 2–8% |
| Farnesene | 0–1% | 2–4% |
| Origin | United States | France |
| Purpose | Dual purpose | Aroma |
Challenger