Mount HoodvsSmaragd
Mount Hood (aroma) and Smaragd (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 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 Mount Hood
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Smaragd
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
NobleSpicy
Only in Mount Hood
HerbalPungent
Only in Smaragd
FloralFruityTobaccoAniseClove
Property
| Property | Mount Hood | Smaragd |
|---|---|---|
| Alpha acid | 3.9–8% | 4–6% |
| Beta acid | 5–8% | 3.5–5.5% |
| Co-humulone | 21–23% | 13–18% |
| Total oil | 1.2–1.7 mL | 0.4–0.8 mL |
| Myrcene | 30–40% | 20–40% |
| Humulene | 12–38% | 30–50% |
| Caryophyllene | 7–16% | 9–14% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |