Hallertau BlancvsNorthern Brewer (US)
Hallertau Blanc (aroma) and Northern Brewer (US) (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
Northern Brewer (US)
Alpha acid
7–10%
Beta acid
3–5.5%
Total oil
1–2 mL
United States
Key differences
When to pick Hallertau Blanc
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Northern Brewer (US)
- 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 Northern Brewer (US)
PineWoodyMintBlack currant
Property
| Property | Hallertau Blanc | Northern Brewer (US) |
|---|---|---|
| Alpha acid | 9–12% | 7–10% |
| Beta acid | 4–7% | 3–5.5% |
| Co-humulone | 22–35% | 27–34% |
| Total oil | 0.8–2.2 mL | 1–2 mL |
| Myrcene | 50–75% | 35–45% |
| Humulene | 0–3% | 27–31% |
| Caryophyllene | 0–2% | 11–15% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Bittering |
Enigma
Nelson Sauvin