SmaragdvsHersbrucker
Smaragd (bittering) and Hersbrucker (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
Hersbrucker
Alpha acid
1.5–5%
Beta acid
2.5–6%
Total oil
0.5–1.3 mL
Germany
Key differences
When to pick Smaragd
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Hersbrucker
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
TobaccoNoble
Only in Smaragd
FloralFruitySpicyAniseClove
Only in Hersbrucker
HayOrange
Property
| Property | Smaragd | Hersbrucker |
|---|---|---|
| Alpha acid | 4–6% | 1.5–5% |
| Beta acid | 3.5–5.5% | 2.5–6% |
| Co-humulone | 13–18% | 17–25% |
| Total oil | 0.4–0.8 mL | 0.5–1.3 mL |
| Myrcene | 20–40% | 15–30% |
| Humulene | 30–50% | 20–30% |
| Caryophyllene | 9–14% | 8–13% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | Germany |
| Purpose | Bittering | Aroma |
Liberty