Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
When to pick Smaragd
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Floral
Only in Smaragd
FruitySpicyTobaccoAniseCloveNoble
Only in Golding
DelicateSweet
Property
| Property | Smaragd | Golding |
|---|---|---|
| Alpha acid | 4–6% | 4–6% |
| Beta acid | 3.5–5.5% | 2–3% |
| Co-humulone | 13–18% | 20% |
| Total oil | 0.4–0.8 mL | 0.4–1 mL |
| Myrcene | 20–40% | 25–35% |
| Humulene | 30–50% | 35–45% |
| Caryophyllene | 9–14% | 13–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |
Fuggle
Styrian Golding