Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 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 Mackinac
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
When to pick Aramis
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
CitrusSpicyFloralBlack currant
Only in Mackinac
TropicalMelonPapaya
Only in Aramis
GreenHerbalGrassy
Property
| Property | Mackinac | Aramis |
|---|---|---|
| Alpha acid | 9–14% | 5.5–8.5% |
| Beta acid | 2.8–4% | 3–5.5% |
| Co-humulone | 28–35% | 20–42% |
| Total oil | 1.5–2.2 mL | 1.2–1.6 mL |
| Myrcene | 15–17% | 38–41% |
| Humulene | 11–12% | 19–22% |
| Caryophyllene | 4–5% | 2–8% |
| Farnesene | 1–2% | 2–4% |
| Origin | United States | France |
| Purpose | Aroma | Aroma |
Challenger