SmaragdvsHallertau Tradition
Smaragd (bittering) and Hallertau Tradition (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Hallertau Tradition
Alpha acid
4.6–7%
Beta acid
3–6%
Total oil
0.5–1.9 mL
Germany
Key differences
When to pick Smaragd
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Hallertau Tradition
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
FruityNoble
Only in Smaragd
FloralSpicyTobaccoAniseClove
Only in Hallertau Tradition
EarthyGrassyNectar
Property
| Property | Smaragd | Hallertau Tradition |
|---|---|---|
| Alpha acid | 4–6% | 4.6–7% |
| Beta acid | 3.5–5.5% | 3–6% |
| Co-humulone | 13–18% | 23–30% |
| Total oil | 0.4–0.8 mL | 0.5–1.9 mL |
| Myrcene | 20–40% | 17–32% |
| Humulene | 30–50% | 35–50% |
| Caryophyllene | 9–14% | 10–15% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | Germany |
| Purpose | Bittering | Aroma |
Crystal