GlaciervsHallertau Blanc
Glacier (dual purpose) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 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 Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Hallertau Blanc
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- 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 Glacier
PlumBlackberryWoodyCedar
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Glacier | Hallertau Blanc |
|---|---|---|
| Alpha acid | 3.3–9.7% | 9–12% |
| Beta acid | 5.4–10% | 4–7% |
| Co-humulone | 11–16% | 22–35% |
| Total oil | 0.5–1.5 mL | 0.8–2.2 mL |
| Myrcene | 35–45% | 50–75% |
| Humulene | 25–35% | 0–3% |
| Caryophyllene | 8–13% | 0–2% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Dual purpose | Aroma |
Enigma
Fuggle
Nelson Sauvin
Styrian Golding