Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Fuggle
Alpha acid
2.4–6.1%
Beta acid
2.1–3.5%
Total oil
0.44–1 mL
United Kingdom
Key differences
When to pick Smaragd
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Fuggle
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Smaragd
FloralFruitySpicyTobaccoAniseCloveNoble
Only in Fuggle
WoodyGrassyMintMild
Property
| Property | Smaragd | Fuggle |
|---|---|---|
| Alpha acid | 4–6% | 2.4–6.1% |
| Beta acid | 3.5–5.5% | 2.1–3.5% |
| Co-humulone | 13–18% | 25–32% |
| Total oil | 0.4–0.8 mL | 0.44–1 mL |
| Myrcene | 20–40% | 15–25% |
| Humulene | 30–50% | 30–40% |
| Caryophyllene | 9–14% | 11–15% |
| Farnesene | 0–1% | 5–8% |
| Origin | Germany | United Kingdom |
| Purpose | Bittering | Aroma |
Styrian Golding
Willamette