Hallertau BlancvsWaimea
Hallertau Blanc (aroma) and Waimea (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
Waimea
Alpha acid
14.5–19%
Beta acid
7–9%
Total oil
1.8–2.3 mL
New Zealand
Key differences
When to pick Hallertau Blanc
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Waimea
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- 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 Waimea
PineCitrusMandarinHerbalTangerine
Property
| Property | Hallertau Blanc | Waimea |
|---|---|---|
| Alpha acid | 9–12% | 14.5–19% |
| Beta acid | 4–7% | 7–9% |
| Co-humulone | 22–35% | 22–24% |
| Total oil | 0.8–2.2 mL | 1.8–2.3 mL |
| Myrcene | 50–75% | 59–61% |
| Humulene | 0–3% | 9–10% |
| Caryophyllene | 0–2% | 2–3% |
| Farnesene | 0–1% | 4–6% |
| Origin | Germany | New Zealand |
| Purpose | Aroma | Dual purpose |
Enigma