Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
Key differences
When to pick Smaragd
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Lubelski
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
FloralSpicy
Only in Smaragd
FruityTobaccoAniseCloveNoble
Only in Lubelski
MagnoliaLavender
Property
| Property | Smaragd | Lubelski |
|---|---|---|
| Alpha acid | 4–6% | 3–5% |
| Beta acid | 3.5–5.5% | 2.5–4% |
| Co-humulone | 13–18% | 22–28% |
| Total oil | 0.4–0.8 mL | 0.5–1.2 mL |
| Myrcene | 20–40% | 22–35% |
| Humulene | 30–50% | 30–40% |
| Caryophyllene | 9–14% | 6–11% |
| Farnesene | 0–1% | 10–14% |
| Origin | Germany | Poland |
| Purpose | Bittering | Aroma |
Stirling