| Bitter Substances | |
|---|---|
| α-acids (EBC 7.4) | 5,9 |
| β:α (EBC 7.7) | 0,9 |
| cohumulone (EBC 7.7) | 15 |
| Polyphenols | |
| polyphenols (EBC 7.14) | 4,5 |
| polyphenols:α | 0,8 |
| xanthohumol (EBC 7.7) | 0,32 |
| xanthohumol : α | 0,054 |
| Aroma Substances | |
| Total oil (EBC 7.10) | 0,90 |
| β-caryophyllene:humulene | 0,30 |
| farnesene (EBC 7.12) | < 3 |
| linalool (EBC 7.12; mg/100g) | 10 |
| linalool: α | 1,7 |
Aromatic impressions of the raw hops
Assessment from brew trials
The beer bitterness imparted by the variety Smaragd is harmonious with medium intensity. The aroma is primarily fruity, hoppy and flowery in terms of smell and taste.