ContessavsStrisselspalt
Contessa (bittering) and Strisselspalt (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
Strisselspalt
Alpha acid
1–4%
Beta acid
3–6%
Total oil
0.6–0.8 mL
France
Key differences
When to pick Contessa
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Strisselspalt
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Floral
Only in Contessa
GreenLemongrassPear
Only in Strisselspalt
SpicyCitrusHerbal
Property
| Property | Contessa | Strisselspalt |
|---|---|---|
| Alpha acid | 3–5% | 1–4% |
| Beta acid | 5–7.4% | 3–6% |
| Co-humulone | 29–32% | 20–27% |
| Total oil | 0.8–1.9 mL | 0.6–0.8 mL |
| Myrcene | - | 35–52% |
| Humulene | - | 13–21% |
| Caryophyllene | - | 8–10% |
| Farnesene | - | 0–1% |
| Origin | United States | France |
| Purpose | Bittering | Aroma |
Hersbrucker