Ernest

Ernest was selected for farm trials when it was discovered to have good tolerance of wilt disease in the 1953 tests run by Dr Keyworth at East Malling Research Station surveying untested breeding lines. It is susceptible to powdery mildew and aphids but, with appropriate control, cones usually retain their green appearance late into September. It is particularly susceptible to downy mildew in the spring.

Ernest

Flavour and Aroma

Fruity – apricot, citrus and spice.

Characteristics

Apricot, citrus, spice.

Bittering Characteristics

It has clear ‘New World’ characteristics producing a complex flavour with predominantly fruity notes, especially apricot, citrus and spice.

Flavour Intensity

8 /10

Breeding

Ernest is named after its breeder, Professor Ernest Salmon. It was in production on farm trials in 1957 and 1958. It was used in brewing trials conducted by the Institute of Brewing in 1959 (reported 1960) but it was considered to be a poor substitute for the control variety, Fuggle, due to its ‘strong, coarse, American aroma’. It has remained only in the variety collection now at Wye Hops. It is a vigorous, tall, conventional variety producing distinctly long cones. It is late maturing.

Hop Analysis

  • Alpha acid 5.3-6.3%
  • Beta acid 4.5-5%
  • Co-Humulone 50-55%
  • Total Oils 0.7-1.1%
  • Myrcene 55%
  • Humulene 10%
  • Selinenes trace
  • Farnesene trace