ChelanvsHallertau Blanc
Chelan (bittering) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Chelan
Alpha acid
12–15%
Beta acid
8.5–10%
Total oil
1.5–1.9 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 Chelan
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Hallertau Blanc
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Chelan
FloralCitrusFruityMild
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Chelan | Hallertau Blanc |
|---|---|---|
| Alpha acid | 12–15% | 9–12% |
| Beta acid | 8.5–10% | 4–7% |
| Co-humulone | 33–35% | 22–35% |
| Total oil | 1.5–1.9 mL | 0.8–2.2 mL |
| Myrcene | 45–55% | 50–75% |
| Humulene | 12–15% | 0–3% |
| Caryophyllene | 9–12% | 0–2% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |
Enigma
Nelson Sauvin