Hop comparison
Akoya vs Smaragd
Akoya and Smaragd are both aroma hops from Germany. Alpha acids: 9–10% for Akoya versus 4.8–5.8% for Smaragd, so Akoya brings noticeably more bitterness per gram. Total oil: 1.5–2 versus 0.65–0.85 mL/100 g. Shared aroma notes: spicy. Akoya adds tea, green fruit, pepper; Smaragd, aniseed, tobacco, clover. By aroma families, descriptors, use and alpha acids, they are among each other's closest profiles in the catalogue.
| Akoya | Smaragd | |
|---|---|---|
| Use | Aroma hop | Aroma hop |
| Origin | Germany | Germany |
| Year | – | – |
| Breeder | – | – |
| Alpha acids (% w/w) | 9–10 | 4.8–5.8 |
| Beta acids (% w/w) | 4–5 | 4–5 |
| Co-humulone (% of alpha) | 27–30 | 14–17 |
| Total oil (mL/100 g) | 1.5–2 | 0.65–0.85 |
| Farnesene (% of oil) | – | 0–1 |
| Linalool (% of oil) | 0.6–0.8 | 0.8–1.4 |
| Aroma families | herbal, spicy | herbal, spicy |
| Descriptors | tea, spicy, green fruit, pepper | spicy, aniseed, tobacco, clover |
| Sources | 1 | 2 |
See them in charts in the comparison tool →