Hallertau BlancvsGlacier
Hallertau Blanc (aroma) and Glacier (dual purpose) 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
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
United States
Key differences
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
When to pick Glacier
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Only in Glacier
PlumBlackberryWoodyCedar
Property
| Property | Hallertau Blanc | Glacier |
|---|---|---|
| Alpha acid | 9–12% | 3.3–9.7% |
| Beta acid | 4–7% | 5.4–10% |
| Co-humulone | 22–35% | 11–16% |
| Total oil | 0.8–2.2 mL | 0.5–1.5 mL |
| Myrcene | 50–75% | 35–45% |
| Humulene | 0–3% | 25–35% |
| Caryophyllene | 0–2% | 8–13% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |
Enigma
Fuggle
Nelson Sauvin
Styrian Golding