Opal
Alpha acid
5–14%
Beta acid
3.5–5.5%
Total oil
0.8–1.3 mL
Germany
Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Key differences
When to pick Opal
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Smaragd
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
SpicyFloralAnise
Only in Opal
Black currantCitrusHerbal
Only in Smaragd
FruityTobaccoCloveNoble
Property
| Property | Opal | Smaragd |
|---|---|---|
| Alpha acid | 5–14% | 4–6% |
| Beta acid | 3.5–5.5% | 3.5–5.5% |
| Co-humulone | 13–34% | 13–18% |
| Total oil | 0.8–1.3 mL | 0.4–0.8 mL |
| Myrcene | 20–45% | 20–40% |
| Humulene | 30–50% | 30–50% |
| Caryophyllene | 8–15% | 9–14% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | Germany |
| Purpose | Dual purpose | Bittering |
Styrian Golding