Hop comparison
Smaragd vs Willamette
Smaragd is an aroma hop from Germany; Willamette is an aroma hop from USA. Alpha acids: 4.8–5.8% for Smaragd versus 4.8–7.5% for Willamette, a similar bittering potential. Total oil: 0.65–0.85 versus 1–1.4 mL/100 g. Smaragd adds spicy, aniseed, tobacco; Willamette, slightly spicy, hoppy, earthy. By aroma families, descriptors, use and alpha acids, they are among each other's closest profiles in the catalogue.
| Smaragd | Willamette | |
|---|---|---|
| Use | Aroma hop | Aroma hop |
| Origin | Germany | USA, Argentina |
| Year | – | 1976 |
| Breeder | – | USDA |
| Alpha acids (% w/w) | 4.8–5.8 | 4.8–7.5 |
| Beta acids (% w/w) | 4–5 | 3.3–4.8 |
| Co-humulone (% of alpha) | 14–17 | 30–35 |
| Total oil (mL/100 g) | 0.65–0.85 | 1–1.4 |
| Myrcene (% of oil) | – | 40 |
| Humulene (% of oil) | – | 18.7–22 |
| Caryophyllene (% of oil) | – | 7–8 |
| Farnesene (% of oil) | 0–1 | 4.5–6 |
| Linalool (% of oil) | 0.8–1.4 | 0.8–0.9 |
| Aroma families | herbal, spicy | citrus, tropical fruit, floral, herbal, spicy, earthy and woody |
| Descriptors | spicy, aniseed, tobacco, clover | slightly spicy, hoppy, earthy, ginger, citrusy, flowers, herbs, mild spice |
| Sources | 2 | 5 |
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Smaragd