Magnum (US)vsAramis
Magnum (US) (bittering) and Aramis (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Magnum (US)
Alpha acid
10–16%
Beta acid
4.5–7%
Total oil
1.6–3 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 Magnum (US)
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Aramis
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralCitrusSpicyBlack currant
Only in Magnum (US)
Nutmeg
Only in Aramis
GreenHerbalGrassy
Property
| Property | Magnum (US) | Aramis |
|---|---|---|
| Alpha acid | 10–16% | 5.5–8.5% |
| Beta acid | 4.5–7% | 3–5.5% |
| Co-humulone | 21–30% | 20–42% |
| Total oil | 1.6–3 mL | 1.2–1.6 mL |
| Myrcene | 30–45% | 38–41% |
| Humulene | 30–45% | 19–22% |
| Caryophyllene | 8–12% | 2–8% |
| Farnesene | 0–1% | 2–4% |
| Origin | United States | France |
| Purpose | Bittering | Aroma |