The Smaragd hop is a lesser-known but elegant German variety bred for aroma and subtle character. Developed by the Hop Research Center in Hüll, Smaragd hops were released in the early 2000s as part of a breeding program focused on disease resistance and noble-style aroma. Their name, meaning “emerald” in German, reflects both their vibrant green cones and refined brewing qualities.
Smaragd hops offer a delicate aroma profile with floral, fruity, and slightly spicy notes. Hints of citrus, green tea, and mild herbs make them ideal for lighter beer styles. With alpha acids typically ranging from 4% to 6%, Smaragd hops are best used for late boil additions or dry hopping.
These hops work well in pilsners, kölsches, and Belgian-style ales. Their subtle bitterness supports balance without overpowering the malt base. When used thoughtfully, Smaragd hops contribute elegance and complexity to traditional and modern recipes alike.
Brewers choose Smaragd hops for their noble-like character and versatility. They blend seamlessly with other European varieties such as Hallertau Mittelfrüh or Tettnang, enhancing aroma while maintaining a clean finish. Their gentle nature makes them suitable for beers where finesse is more important than intensity.
In the field, Smaragd hops are appreciated for their resistance to common diseases and stable yields. Grown primarily in Bavaria, they benefit from ideal soil and climate conditions. This reliability ensures consistent quality and availability for brewers seeking subtlety and tradition.
NOAM beer, a natural, unfiltered lager, follows the German Purity Law using only Bavarian ingredients.
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