SmaragdvsStyrian Golding
Smaragd (bittering) and Styrian Golding (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
Styrian Golding
Alpha acid
3.5–6.5%
Beta acid
2.5–3.5%
Total oil
0.5–1 mL
Slovenia
Key differences
When to pick Smaragd
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Styrian Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
SpicyNoble
Only in Smaragd
FloralFruityTobaccoAniseClove
Only in Styrian Golding
EarthyResinSweet
Property
| Property | Smaragd | Styrian Golding |
|---|---|---|
| Alpha acid | 4–6% | 3.5–6.5% |
| Beta acid | 3.5–5.5% | 2.5–3.5% |
| Co-humulone | 13–18% | 25–30% |
| Total oil | 0.4–0.8 mL | 0.5–1 mL |
| Myrcene | 20–40% | 27–33% |
| Humulene | 30–50% | 34–38% |
| Caryophyllene | 9–14% | 9–11% |
| Farnesene | 0–1% | 2–5% |
| Origin | Germany | Slovenia |
| Purpose | Bittering | Aroma |
Fuggle
Willamette