Hallertau BlancvsPuławski
Hallertau Blanc (aroma) and Puławski (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
Puławski
Alpha acid
8–11%
Beta acid
3–4%
Total oil
-
Poland
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 Puławski
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
White
Only in Hallertau Blanc
PineappleGooseberryGrapesLemongrassPassion fruitCleanSauvignon
Only in Puławski
SpiceClovePapayaLemonHerbal
Property
| Property | Hallertau Blanc | Puławski |
|---|---|---|
| Alpha acid | 9–12% | 8–11% |
| Beta acid | 4–7% | 3–4% |
| Co-humulone | 22–35% | 26–30% |
| Total oil | 0.8–2.2 mL | - |
| Myrcene | 50–75% | 38–39% |
| Humulene | 0–3% | 24–25% |
| Caryophyllene | 0–2% | 11–13% |
| Farnesene | 0–1% | - |
| Origin | Germany | Poland |
| Purpose | Aroma | Dual purpose |
Enigma
Nelson Sauvin