Ernest hops are a type of hop known for its “New World” characteristics, producing a complex flavor profile with predominantly fruity notes such as apricot, citrus, and spice. This hop variety was named after its breeder, Prof Ernest Salmon, and was selected as a seedling code OZ97a in 1923 at Wye College, Kent.
The seed used to breed Ernest hops was collected in 1921 as an open pollination of Neomex AA7. While Ernest hops were trialed on farms in 1957-58, it was during brewing trials conducted by the Institute of Brewing in 1959 that it was determined that the hop variety was too intense and coarse to be a viable substitute for the control variety, Fuggle.
Overall, Ernest hops are known for their unique flavor profile, and despite being deemed unsuitable for brewing in the past, they continue to be used in brewing today.
|Country of Origin:||United Kingdom|
|Hop Growers Code:||N/A|
Where To Buy Ernest Hops
Ernest Flavor And Aroma
Ernest is an aroma hop that is often described to have the following aroma characteristics:
Ernest Hop Oil Breakdown
Hop oils can vary from year to year and farm to farm but based on our research, here are the typical values we have seen reported. This information comes from various hop farms, The Hop Aroma Compendium, and For The Love Of Hops.
|Alpha Acid % (AA)|
Alpha acids are what is isomerized when boiling to create bitterness in beer.
|4.4% – 6.3%|
|Beta Acid %|
Beta acids are what give hops their more aroma and flavor compounds.
|4.5% – 5.5%|
This ratio of alpha acids to beta acids determines how quickly bitterness fades during aging. Lower ratios are common for aromatic varieties.
|Co-Humulone as a % of Alpha|
Higher numbers are said to impart a harsher bitterness.
|50% – 55%|
|Total Oils (mL/100g)|
With more total oils, typically comes a more complex hop profile but these are highly volatile compounds.
|0.7mL – 1.1mL|
|50% – 60%|
|8% – 12%|
|0% – 1%|
|0% – 1%|
|Other Oils: Includes beta-ionine, beta-pinene, limonene, linalool, geranoil & selinene||26% – 42%|
|Hop Storage Index (HSI)|
The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C).
|Data Not Available|
|Hop Storage Index (HSI) Rating||Data Not Available|
Ernest Hop Substitutions
Replacing one hop for another is seldom straightforward but sometimes you don’t have the right hop or the right quantity of hops for the beer you want to make. For those situations, we have made a comprehensive list of hops to substitute on brew day.
These substitutions aren’t perfect as hop chemistry is pretty complex.
We wanted to make this list of substitutions with varietals that are easy to find when possible. For Ernest, we recommend substituting with the following hops:
For the most part, any hop could have a place in just about any beer style. Based on popular beers, historical usage, and our own preferences, we would recommend using Ernest for IPA, New England IPA, Pale Ale, Wheat Beer, Golden Ale. That being said, experiment and see what works best for you.
Hieronymus, Stan. For The Love of Hops. Brewers Publications, 2012
The Hop Aroma Compendium. 2012