Smaragd
Alpha acid
4–6%
Beta acid
3.5–5.5%
Total oil
0.4–0.8 mL
Germany
Progress
Alpha acid
5–7.5%
Beta acid
1.8–2.7%
Total oil
0.5–0.8 mL
United Kingdom
Key differences
When to pick Smaragd
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Progress
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
FloralFruity
Only in Smaragd
SpicyTobaccoAniseCloveNoble
Only in Progress
GrassyMintSweetHoneyBlack currant
Property
| Property | Smaragd | Progress |
|---|---|---|
| Alpha acid | 4–6% | 5–7.5% |
| Beta acid | 3.5–5.5% | 1.8–2.7% |
| Co-humulone | 13–18% | 25–27% |
| Total oil | 0.4–0.8 mL | 0.5–0.8 mL |
| Myrcene | 20–40% | 25–30% |
| Humulene | 30–50% | 40–47% |
| Caryophyllene | 9–14% | 12–15% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United Kingdom |
| Purpose | Bittering | Aroma |
Golding