Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 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 Santiam
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Smaragd
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralSpicy
Only in Santiam
Black currant
Only in Smaragd
FruityTobaccoAniseCloveNoble
Property
| Property | Santiam | Smaragd |
|---|---|---|
| Alpha acid | 5–8.5% | 4–6% |
| Beta acid | 5.3–8.5% | 3.5–5.5% |
| Co-humulone | 18–24% | 13–18% |
| Total oil | 1–2.2 mL | 0.4–0.8 mL |
| Myrcene | 15–25% | 20–40% |
| Humulene | 20–30% | 30–50% |
| Caryophyllene | 6–9% | 9–14% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Bittering |