Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Galena
Alpha acid
12–15.5%
Beta acid
7.2–8.7%
Total oil
0.9–2.1 mL
United States
Key differences
When to pick Smaragd
- Bittering workhorse - efficient in the mash
When to pick Galena
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FruitySpicy
Only in Smaragd
FloralTobaccoAniseCloveNoble
Only in Galena
PearPineappleBlack currantGrapefruitLimeGooseberryWoody
Property
| Property | Smaragd | Galena |
|---|---|---|
| Alpha acid | 4–6% | 12–15.5% |
| Beta acid | 3.5–5.5% | 7.2–8.7% |
| Co-humulone | 13–18% | 36–40% |
| Total oil | 0.4–0.8 mL | 0.9–2.1 mL |
| Myrcene | 20–40% | 40–50% |
| Humulene | 30–50% | 11–17% |
| Caryophyllene | 9–14% | 5–9% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |