• Cognac
  • Butter
  • Liquorice
  • Tarragon
  • Leek

Smaragd SGD

Germany

The name of this fine aroma variety is the German word meaning “emerald”. The Smaragd hop has a high bittering value and good disease characteristics. This German cultivar is particularly high-yielding. Smaragd was bred at the „Hopfenforschungszentrum Hüll“ and was released in 2000-- together with the varieties Saphir and Opal as new aroma varieties.

  • Aroma Profile
  • Analyses

Typical Aroma Profile

 

Smaragd produces an impressive combination of spicy, herbal characteristics, such as liquorice, thyme and tarragon, with aromas of sweet fruits and vegetal notes of garlic. The spicy elements are also present , in which a cognac-like woody character is responsible for its special flavour.

View Data Sheets

CULTIVATION AREA
Germany
ALPHA-ACIDS*
4 - 6 %
BETA-ACIDS
3.5 - 5.5 %
TOTAL OIL
0.4 - 0.8 ml/100g
MYRCENE
20 - 40 %
LINALOOL
0.9 - 1.5 %

*Alpha acids are determined by conductometric titration (EBC 7.4) in Europe, by spectrophotometry (ASBC Hops-6) in the USA. Oil composition is determined by gas chromatography (ASBC Hops-17, EBC 7.12).

All values represent the medium range of the last 4 years. Be aware that specifically the alpha and oil values can vary in a broad range depending on the relevant crop year.

Ancestry

Daughter of Hallertau Gold

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