SmaragdvsWillamette
Smaragd (bittering) and Willamette (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
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 mL
United States
Key differences
When to pick Smaragd
- Bittering workhorse - efficient in the mash
When to pick Willamette
- More essential oils - more intense aroma
- 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 Willamette
CitrusIncenseElderberryCaramelCurry
Property
| Property | Smaragd | Willamette |
|---|---|---|
| Alpha acid | 4–6% | 4–7.2% |
| Beta acid | 3.5–5.5% | 3–4.5% |
| Co-humulone | 13–18% | 28–35% |
| Total oil | 0.4–0.8 mL | 0.6–1.6 mL |
| Myrcene | 20–40% | 30–40% |
| Humulene | 30–50% | 20–27% |
| Caryophyllene | 9–14% | 7–8% |
| Farnesene | 0–1% | 5–6% |
| Origin | Germany | United States |
| Purpose | Bittering | Dual purpose |
Fuggle
Styrian Golding