Hallertau BlancvsBobek
Hallertau Blanc (aroma) and Bobek (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Hallertau Blanc
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Only in Bobek
PineFloral
Property
| Property | Hallertau Blanc | Bobek |
|---|---|---|
| Alpha acid | 9–12% | 3.5–9.3% |
| Beta acid | 4–7% | 4–6.6% |
| Co-humulone | 22–35% | 26–31% |
| Total oil | 0.8–2.2 mL | 0.7–4 mL |
| Myrcene | 50–75% | 30–45% |
| Humulene | 0–3% | 13–19% |
| Caryophyllene | 0–2% | 4–6% |
| Farnesene | 0–1% | 4–7% |
| Origin | Germany | Slovenia |
| Purpose | Aroma | Bittering |
Enigma
Fuggle
Nelson Sauvin