Hallertau BlancvsKohatu
Hallertau Blanc (aroma) and Kohatu (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
Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
New Zealand
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 Kohatu
- 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 Kohatu
Tropical
Property
| Property | Hallertau Blanc | Kohatu |
|---|---|---|
| Alpha acid | 9–12% | 6–7% |
| Beta acid | 4–7% | 4–6% |
| Co-humulone | 22–35% | 20–25% |
| Total oil | 0.8–2.2 mL | 1–2 mL |
| Myrcene | 50–75% | 25–30% |
| Humulene | 0–3% | 30–40% |
| Caryophyllene | 0–2% | 11–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | New Zealand |
| Purpose | Aroma | Dual purpose |
Enigma