Pacific CrestvsSmaragd
Pacific Crest (aroma) and Smaragd (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Pacific Crest
Alpha acid
3.9%
Beta acid
3%
Total oil
-
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 Pacific Crest
- More myrcene - pronounced citrus and resinous notes
- 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
Aroma profile and use
Shared aromas
NobleTobaccoFloralSpicy
Only in Pacific Crest
EarthyGrassyHerbalPine
Only in Smaragd
FruityAniseClove
Property
| Property | Pacific Crest | Smaragd |
|---|---|---|
| Alpha acid | 3.9% | 4–6% |
| Beta acid | 3% | 3.5–5.5% |
| Co-humulone | 27% | 13–18% |
| Total oil | - | 0.4–0.8 mL |
| Myrcene | 45–55% | 20–40% |
| Humulene | 19–21% | 30–50% |
| Caryophyllene | 6–10% | 9–14% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |
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