Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Celeia
Alpha acid
3–6%
Beta acid
2–4%
Total oil
0.5–3.6 mL
Slovenia
Key differences
When to pick Smaragd
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Celeia
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
FloralSpicyNoble
Only in Smaragd
FruityTobaccoAniseClove
Only in Celeia
LavenderEarthyHerbal
Property
| Property | Smaragd | Celeia |
|---|---|---|
| Alpha acid | 4–6% | 3–6% |
| Beta acid | 3.5–5.5% | 2–4% |
| Co-humulone | 13–18% | 25–29% |
| Total oil | 0.4–0.8 mL | 0.5–3.6 mL |
| Myrcene | 20–40% | 26–35% |
| Humulene | 30–50% | 18–23% |
| Caryophyllene | 9–14% | 8–9% |
| Farnesene | 0–1% | 3–7% |
| Origin | Germany | Slovenia |
| Purpose | Bittering | Aroma |