Is anyone able to give me some informaton about “Emerald Hops”. I had a rye that had as an ingredient, emerald hops and I haven’t been able to find any info. I would like to experiment with them iin mnext brew.
It looks as though Emerald hops also go by the name Smaragd hops. I saw that in 2 or 3 spots on the net. Named after the German word for ‘emerald’.
I’ve used a lot of hops, but not this one (yet). It sounds interesting - It’s bred to be similar to Hallertau Mittelfrueh, so the floral notes are there, but it’s described as fruity and spicy as well.
Tk you for te information. I guess Im now on a quest to find a source/distributor. If no luck then I’ll go with the subs. Again, thanks
I’ve used Smaragd (this is just the German word for “emerald”) hops quite a bit in the last year. They are like hallertauer, as you’d expect, but they are lightly fruity with sort of a faint orange/citrus thing. Very nice aroma hop.
Was the rye beer you had them in the Schell’s Emerald Rye?
Pawtucket Patriot you hit just right. Schell’s from New Elm, Mn. I haven’t been able to find it here on the front range in Colorado, but I have family in Omaha and they can get the Emerald Rye. It has such an interesting profile that I am considering using them in my next batch.
I love Emerald Rye. I think Schell’s is making some of the best beer in Minnesota, but they frequently get overlooked because they’re perceived as a legacy/nostalgia brand among younger craft consumers.
I don’t think you’ll regret experimenting with Smaragd. I’ve had the best results using them as a late flavor addition (~20 minutes) and as a flameout/whirlpool hop. Good luck!
Thanks for the information. I’ve found a that Northern Brewer has Smaragd as well as one place locally. I’m a little old school so the “legacy/nostalgia” tag is right up my alley. Schell’s Emerald Rye
is at the top of my list and I tell all my friends to try it when they get the chance.
I just got 6 oz of this to try out in an IPA. not traditional but what the heck.
FWIW, I like to mix in a non traditional IPA hop into a blend fairly often - as something in the background, the thing you like but can’t put your finger on. I’ve used about all the Hallertau derived hops (of which Emerald is one), Saaz, Motueka ( Saaz derived), etc. I love Mt Hood in an IPA, as part of the blend. I think the Smaragd will work really well as an accent.
Totally agree – style guidelines be darned!