GaiavsHallertau Tradition
Gaia (bittering) and Hallertau Tradition (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Gaia
Alpha acid
12–15%
Beta acid
5–10%
Total oil
1.5–2.5 mL
Czech Republic
Hallertau Tradition
Alpha acid
4.6–7%
Beta acid
3–6%
Total oil
0.5–1.9 mL
Germany
Key differences
When to pick Gaia
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Hallertau Tradition
- 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 Gaia
HoppySpicy
Only in Hallertau Tradition
EarthyGrassyNectarFruityNoble
Property
| Property | Gaia | Hallertau Tradition |
|---|---|---|
| Alpha acid | 12–15% | 4.6–7% |
| Beta acid | 5–10% | 3–6% |
| Co-humulone | 20–29% | 23–30% |
| Total oil | 1.5–2.5 mL | 0.5–1.9 mL |
| Myrcene | 23–37% | 17–32% |
| Humulene | 2–4% | 35–50% |
| Caryophyllene | 9–12% | 10–15% |
| Farnesene | 5–7% | 0–1% |
| Origin | Czech Republic | Germany |
| Purpose | Bittering | Aroma |
Crystal