SmaragdvsMount Hood
Smaragd (bittering) and Mount Hood (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
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 mL
United States
Key differences
When to pick Smaragd
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Mount Hood
- 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
Aroma profile and use
Shared aromas
SpicyNoble
Only in Smaragd
FloralFruityTobaccoAniseClove
Only in Mount Hood
HerbalPungent
Property
| Property | Smaragd | Mount Hood |
|---|---|---|
| Alpha acid | 4–6% | 3.9–8% |
| Beta acid | 3.5–5.5% | 5–8% |
| Co-humulone | 13–18% | 21–23% |
| Total oil | 0.4–0.8 mL | 1.2–1.7 mL |
| Myrcene | 20–40% | 30–40% |
| Humulene | 30–50% | 12–38% |
| Caryophyllene | 9–14% | 7–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |