Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 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 Golding
- Aroma-focused - ideal for dry hopping
When to pick Smaragd
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Floral
Only in Golding
DelicateSweet
Only in Smaragd
FruitySpicyTobaccoAniseCloveNoble
Property
| Property | Golding | Smaragd |
|---|---|---|
| Alpha acid | 4–6% | 4–6% |
| Beta acid | 2–3% | 3.5–5.5% |
| Co-humulone | 20% | 13–18% |
| Total oil | 0.4–1 mL | 0.4–0.8 mL |
| Myrcene | 25–35% | 20–40% |
| Humulene | 35–45% | 30–50% |
| Caryophyllene | 13–16% | 9–14% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |
Fuggle
Styrian Golding