Purchase Ernest Hops
Ernest hops are available to be purchased at multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Amazon.com. Every supplier may have different prices, harvest years and amounts available for purchase.
Origin and Geneology of the Ernest Hop
Ernest is named after its breeder, Prof Ernest Salmon. It was selected at Wye College, Kent as a seedling code OZ97a in 1923 from seed collected in 1921 as an open-pollination of Neomex AA7.
English hops begin to be harvested annually in the fall starting at the beginning of September, and often continuing into early October.
Flavor & Aroma Profile of Ernest Hops
Ernest is an aroma hop that is typically used in only late boil additions, including dry hopping.
Aroma: Fruity - apricot, citrus and spice.
Bittering: It has clear 'New World' characteristics producing a complex flavour with predominantly fruity notes, especially apricot, citrus and spice.
Brewing Values for Ernest Hops
These are the common ranges that we've seen with Ernest hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||4.5-5.5%5% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||1:1 - 1:11:1 avg|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||50-55%52.5% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||0.7-1.1 mL0.9mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||50-60%55% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||8-12%10% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||0-1%0.5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||0-1%0.5% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||26-42%|
Ernest Hop Substitutions
If the Ernest hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Ernest substitutions.
There are no manually picked substitutions for this hop variety. You can instead use our tool that uses data to find similar hops.
Is Ernest available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Ernest hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop variety in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.
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