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Ernest hops are a British variety that was initially bred in the 1920s but only gained attention in recent years. Originally developed by Professor E.S. Salmon at Wye College, Ernest hops were set aside in favour of other varieties. However, their rediscovery has brought new energy to British hop growing. Modern brewers now embrace the Ernest hop for its bold aromas and versatility in contemporary beer styles.
The Ernest hop offers a rich and expressive aroma profile. It produces notes of apricot, citrus peel, and light spice. With alpha acids typically between 5% and 7%, Ernest hops serve both bittering and aroma roles effectively.
This hop works well in a variety of brewing applications. Used in late boil additions, Ernest hops deliver a bright, fruity bouquet. They also shine when used in dry hopping, bringing complexity without overpowering the malt. As a result, Ernest hops suit a wide range of beer styles including pale ales, IPAs, and golden ales.
Ernest hops are prized for their bold aroma, consistent yield, and historical roots. Although nearly forgotten, they have returned as a favorite among brewers seeking something unique. The Ernest hop brings British heritage into the modern brewing world.
Moreover, these hops pair well with both UK and international varieties. This flexibility allows brewers to explore creative combinations. Whether used in a single-hop showcase or blended recipe, Ernest hops add depth and distinction.
For those looking to experiment with revived heritage hops, Ernest offers something fresh yet familiar. Its renewed popularity proves that some hops only get better with time. Ernest hops are once again earning their place in the brewhouse.
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