Hallertau BlancvsTaiheke
Hallertau Blanc (aroma) and Taiheke (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
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 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
When to pick Taiheke
- 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 Taiheke
CitrusTropicalGrapefruitLemonLimeFloralSpicy
Property
| Property | Hallertau Blanc | Taiheke |
|---|---|---|
| Alpha acid | 9–12% | 5–9% |
| Beta acid | 4–7% | 5–5.5% |
| Co-humulone | 22–35% | 33–40% |
| Total oil | 0.8–2.2 mL | 1–1.5 mL |
| Myrcene | 50–75% | 50–60% |
| Humulene | 0–3% | 10–20% |
| Caryophyllene | 0–2% | 5–10% |
| Farnesene | 0–1% | 0–5% |
| Origin | Germany | New Zealand |
| Purpose | Aroma | Dual purpose |
Enigma