Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Palisade
Alpha acid
5.5–10%
Beta acid
5.5–8%
Total oil
0.8–2 mL
United States
Key differences
When to pick Smaragd
- Bittering workhorse - efficient in the mash
When to pick Palisade
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Floral
Only in Smaragd
FruitySpicyTobaccoAniseCloveNoble
Only in Palisade
OrangeYogurtHoneyPassion fruitApricotClean
Property
| Property | Smaragd | Palisade |
|---|---|---|
| Alpha acid | 4–6% | 5.5–10% |
| Beta acid | 3.5–5.5% | 5.5–8% |
| Co-humulone | 13–18% | 24–29% |
| Total oil | 0.4–0.8 mL | 0.8–2 mL |
| Myrcene | 20–40% | 45–55% |
| Humulene | 30–50% | 10–20% |
| Caryophyllene | 9–14% | 8–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Bittering | Dual purpose |