Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Key differences
When to pick Lubelski
- Aroma-focused - ideal for dry hopping
When to pick Smaragd
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
SpicyFloral
Only in Lubelski
MagnoliaLavender
Only in Smaragd
FruityTobaccoAniseCloveNoble
Property
| Property | Lubelski | Smaragd |
|---|---|---|
| Alpha acid | 3–5% | 4–6% |
| Beta acid | 2.5–4% | 3.5–5.5% |
| Co-humulone | 22–28% | 13–18% |
| Total oil | 0.5–1.2 mL | 0.4–0.8 mL |
| Myrcene | 22–35% | 20–40% |
| Humulene | 30–40% | 30–50% |
| Caryophyllene | 6–11% | 9–14% |
| Farnesene | 10–14% | 0–1% |
| Origin | Poland | Germany |
| Purpose | Aroma | Bittering |
Stirling