Hallertau BlancvsStyrian Eagle
Hallertau Blanc (aroma) and Styrian Eagle (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
Styrian Eagle
Alpha acid
12.5–17.5%
Beta acid
3.5–5.5%
Total oil
2.5–4.6 mL
Slovenia
Key differences
When to pick Hallertau Blanc
- 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 Styrian Eagle
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- 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 Styrian Eagle
BerryBananaPineBlack currantPeach
Property
| Property | Hallertau Blanc | Styrian Eagle |
|---|---|---|
| Alpha acid | 9–12% | 12.5–17.5% |
| Beta acid | 4–7% | 3.5–5.5% |
| Co-humulone | 22–35% | 20–23% |
| Total oil | 0.8–2.2 mL | 2.5–4.6 mL |
| Myrcene | 50–75% | 52–60% |
| Humulene | 0–3% | 0–2.5% |
| Caryophyllene | 0–2% | 4–7% |
| Farnesene | 0–1% | 6–10% |
| Origin | Germany | Slovenia |
| Purpose | Aroma | Dual purpose |
Enigma
Nelson Sauvin