SmaragdvsSpalter Select
Smaragd (bittering) and Spalter Select (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
Spalter Select
Alpha acid
3–6.5%
Beta acid
2.5–5%
Total oil
0.5–0.9 mL
Germany
Key differences
When to pick Smaragd
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Spalter Select
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Spicy
Only in Smaragd
FloralFruityTobaccoAniseCloveNoble
Only in Spalter Select
Grassy
Property
| Property | Smaragd | Spalter Select |
|---|---|---|
| Alpha acid | 4–6% | 3–6.5% |
| Beta acid | 3.5–5.5% | 2.5–5% |
| Co-humulone | 13–18% | 21–27% |
| Total oil | 0.4–0.8 mL | 0.5–0.9 mL |
| Myrcene | 20–40% | 20–40% |
| Humulene | 30–50% | 10–22% |
| Caryophyllene | 9–14% | 4–10% |
| Farnesene | 0–1% | 15–22% |
| Origin | Germany | Germany |
| Purpose | Bittering | Aroma |