SmaragdvsPacific Crest
Smaragd (bittering) and Pacific Crest (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
Pacific Crest
Alpha acid
3.9%
Beta acid
3%
Total oil
-
United States
Key differences
When to pick Smaragd
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Pacific Crest
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
FloralSpicyTobaccoNoble
Only in Smaragd
FruityAniseClove
Only in Pacific Crest
EarthyGrassyHerbalPine
Property
| Property | Smaragd | Pacific Crest |
|---|---|---|
| Alpha acid | 4–6% | 3.9% |
| Beta acid | 3.5–5.5% | 3% |
| Co-humulone | 13–18% | 27% |
| Total oil | 0.4–0.8 mL | - |
| Myrcene | 20–40% | 45–55% |
| Humulene | 30–50% | 19–21% |
| Caryophyllene | 9–14% | 6–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |
Fuggle