SmaragdvsTettnanger
Smaragd (bittering) and Tettnanger (dual purpose) 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
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 mL
Germany
Key differences
When to pick Smaragd
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Tettnanger
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralSpicy
Only in Smaragd
FruityTobaccoAniseCloveNoble
Only in Tettnanger
PepperBlack currant
Property
| Property | Smaragd | Tettnanger |
|---|---|---|
| Alpha acid | 4–6% | 2.5–5.8% |
| Beta acid | 3.5–5.5% | 2.8–5.3% |
| Co-humulone | 13–18% | 22–28% |
| Total oil | 0.4–0.8 mL | 0.4–1.1 mL |
| Myrcene | 20–40% | 40–41% |
| Humulene | 30–50% | 20–21% |
| Caryophyllene | 9–14% | 6–7% |
| Farnesene | 0–1% | 11–12% |
| Origin | Germany | Germany |
| Purpose | Bittering | Dual purpose |
Lubelski