Celeia
Alpha acid
3–6%
Beta acid
2–4%
Total oil
0.5–3.6 mL
Slovenia
Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Key differences
When to pick Celeia
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
When to pick Smaragd
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
NobleFloralSpicy
Only in Celeia
LavenderEarthyHerbal
Only in Smaragd
FruityTobaccoAniseClove
Property
| Property | Celeia | Smaragd |
|---|---|---|
| Alpha acid | 3–6% | 4–6% |
| Beta acid | 2–4% | 3.5–5.5% |
| Co-humulone | 25–29% | 13–18% |
| Total oil | 0.5–3.6 mL | 0.4–0.8 mL |
| Myrcene | 26–35% | 20–40% |
| Humulene | 18–23% | 30–50% |
| Caryophyllene | 8–9% | 9–14% |
| Farnesene | 3–7% | 0–1% |
| Origin | Slovenia | Germany |
| Purpose | Aroma | Bittering |