Hop
Ernest
Spec sheet The maker publishes these figures for this exact product.
- Origin
- United Kingdom
- Purpose
- aroma
- Alpha acid
- 5.3–6.3 %
- Beta acid
- 4.5–5.0 %
- Cohumulone
- 50–55 % of alpha
- Total oil
- 0.7–1.1 mL/100 g
Oil breakdown
- Myrcene
- 55 % of oil
- Humulene
- 10 % of oil
- Caryophyllene
- not published
- Farnesene
- not published
Description
Named for Ernest Salmon, who bred it, and shelved in its own time: the 1959 trials called its aroma strong, coarse and American, which was a verdict rather than a description. The same apricot and citrus peel is why it has been dug back out, and it reads as a modern hop grown seventy years early.