Hallertau BlancvsJarrylo
Hallertau Blanc (aroma) and Jarrylo (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
Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Key differences
When to pick Hallertau Blanc
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
White
Only in Hallertau Blanc
PineappleGooseberryGrapesLemongrassPassion fruitCleanSauvignon
Only in Jarrylo
LemonLimeOrangePearSpicyBanana
Property
| Property | Hallertau Blanc | Jarrylo |
|---|---|---|
| Alpha acid | 9–12% | 15–17% |
| Beta acid | 4–7% | 6–7.5% |
| Co-humulone | 22–35% | 34–37% |
| Total oil | 0.8–2.2 mL | 3.6–4.3 mL |
| Myrcene | 50–75% | 40–55% |
| Humulene | 0–3% | 15–18% |
| Caryophyllene | 0–2% | 8–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Dual purpose |
Enigma
Motueka