Hop Variety Data Sheet

Smaragd

Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
Visual Evaluation
Hop Cone
Hop Leaf


Aroma Specification
spicy, aniseed, tobacco, clove
Genetic Origin
New variety bred in Huell
Agronomic Aspects
Growing
Yield (kg/ha) 1,500 - 2,100
Maturity Medium to Late
Main Growing Country Germany
Acreage (ha) 47
Resistance against Diseases
Wilt diseases Resistant
Downy mildew Resistant
Powdery mildew Susceptible
Aphid Tolerant
Chemical Ingredients
Bitter Components
Alpha-Acid % 4.0 - 6.0
Beta-Acid % 3.5 - 5.5
Co-Humulone % rel. 13 - 18
Hard Resins : Alpha-Acid 0.46 - 0.59
Polyphenoles
Total Polyphenoles 4.5
Xanthohumol (EBC 7.7) 0.2 - 0.3
Aroma Components
Total Oils (ml/100g) 0.4 - 0.8
Beta-Caryophyllene: Humulene 0.30 - 0.33
Farnesene % of total Oil 0.00 - 1.00
Linalool % of total Oil 0.8 - 1.4
Linalool: Alpha-Acid 0.22 - 0.23
Hop Alternatives
Brewhouse
Opal
Dry Hopping
Opal

Cones on the Vine
Hop Photos




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Last Changed: 01/09/2020