Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 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 Stirling
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Aramis
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
HerbalSpicyFloral
Only in Stirling
Citus
Only in Aramis
GreenCitrusGrassyBlack currant
Property
| Property | Stirling | Aramis |
|---|---|---|
| Alpha acid | 6–12% | 5.5–8.5% |
| Beta acid | 4–6% | 3–5.5% |
| Co-humulone | 21–28% | 20–42% |
| Total oil | 1.3–1.9 mL | 1.2–1.6 mL |
| Myrcene | 44–48% | 38–41% |
| Humulene | 19–23% | 19–22% |
| Caryophyllene | 5–7% | 2–8% |
| Farnesene | 11–17% | 2–4% |
| Origin | United States | France |
| Purpose | Dual purpose | Aroma |
Challenger