CentennialvsSmaragd
Centennial (dual purpose) and Smaragd (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Centennial
Alpha acid
7–12%
Beta acid
3.5–5.5%
Total oil
1–3 mL
United States
Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Key differences
When to pick Centennial
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Smaragd
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Floral
Only in Centennial
PineCitrusGrapefruitTangerine
Only in Smaragd
FruitySpicyTobaccoAniseCloveNoble
Property
| Property | Centennial | Smaragd |
|---|---|---|
| Alpha acid | 7–12% | 4–6% |
| Beta acid | 3.5–5.5% | 3.5–5.5% |
| Co-humulone | 23–30% | 13–18% |
| Total oil | 1–3 mL | 0.4–0.8 mL |
| Myrcene | 55–65% | 20–40% |
| Humulene | 10–20% | 30–50% |
| Caryophyllene | 5–7% | 9–14% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Dual purpose | Bittering |