ContessavsHallertau Tradition
Contessa (bittering) and Hallertau Tradition (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Contessa
Alpha acid
3–5%
Beta acid
5–7.4%
Total oil
0.8–1.9 mL
United States
Hallertau Tradition
Alpha acid
4.6–7%
Beta acid
3–6%
Total oil
0.5–1.9 mL
Germany
Key differences
When to pick Contessa
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Hallertau Tradition
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Contessa
GreenFloralLemongrassPear
Only in Hallertau Tradition
EarthyGrassyNectarFruityNoble
Property
| Property | Contessa | Hallertau Tradition |
|---|---|---|
| Alpha acid | 3–5% | 4.6–7% |
| Beta acid | 5–7.4% | 3–6% |
| Co-humulone | 29–32% | 23–30% |
| Total oil | 0.8–1.9 mL | 0.5–1.9 mL |
| Myrcene | - | 17–32% |
| Humulene | - | 35–50% |
| Caryophyllene | - | 10–15% |
| Farnesene | - | 0–1% |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |