CalypsovsHallertau Blanc
Calypso (dual purpose) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Key differences
When to pick Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Hallertau Blanc
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Calypso
FruityApplePearStone fruitLimeCitrusPeach
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Calypso | Hallertau Blanc |
|---|---|---|
| Alpha acid | 12–16% | 9–12% |
| Beta acid | 5–6% | 4–7% |
| Co-humulone | 38–42% | 22–35% |
| Total oil | 1.5–2.5 mL | 0.8–2.2 mL |
| Myrcene | 30–45% | 50–75% |
| Humulene | 20–35% | 0–3% |
| Caryophyllene | 9–15% | 0–2% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |
Enigma