Hallertau BlancvsJunga
Hallertau Blanc (aroma) and Junga (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
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Key differences
When to pick Hallertau Blanc
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- 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 Junga
EarthySpicyFruityGrapefruitBlack currant
Property
| Property | Hallertau Blanc | Junga |
|---|---|---|
| Alpha acid | 9–12% | 10–14% |
| Beta acid | 4–7% | 5–8% |
| Co-humulone | 22–35% | 29–34% |
| Total oil | 0.8–2.2 mL | 1.5–2.6 mL |
| Myrcene | 50–75% | - |
| Humulene | 0–3% | - |
| Caryophyllene | 0–2% | - |
| Farnesene | 0–1% | - |
| Origin | Germany | Poland |
| Purpose | Aroma | Bittering |
Enigma
Galena
Nelson Sauvin