Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Aurum
Alpha acid
3.5–5.7%
Beta acid
3.1%
Total oil
0.5–1.7 mL
Germany
Key differences
When to pick Smaragd
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Aurum
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
FloralFruitySpicyNoble
Only in Smaragd
TobaccoAniseClove
Only in Aurum
MildHerbalEarthyCitrus
Property
| Property | Smaragd | Aurum |
|---|---|---|
| Alpha acid | 4–6% | 3.5–5.7% |
| Beta acid | 3.5–5.5% | 3.1% |
| Co-humulone | 13–18% | 20–23% |
| Total oil | 0.4–0.8 mL | 0.5–1.7 mL |
| Myrcene | 20–40% | - |
| Humulene | 30–50% | - |
| Caryophyllene | 9–14% | - |
| Farnesene | 0–1% | - |
| Origin | Germany | Germany |
| Purpose | Bittering | Aroma |