Hallertau BlancvsWakatu
Hallertau Blanc (aroma) and Wakatu (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
Wakatu
Alpha acid
6.5–8.5%
Beta acid
8–8.5%
Total oil
0.9–1.2 mL
New Zealand
Key differences
When to pick Hallertau Blanc
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Wakatu
- 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 Wakatu
FloralLimeTropicalZest
Property
| Property | Hallertau Blanc | Wakatu |
|---|---|---|
| Alpha acid | 9–12% | 6.5–8.5% |
| Beta acid | 4–7% | 8–8.5% |
| Co-humulone | 22–35% | 28–30% |
| Total oil | 0.8–2.2 mL | 0.9–1.2 mL |
| Myrcene | 50–75% | 35–36% |
| Humulene | 0–3% | 16–17% |
| Caryophyllene | 0–2% | 8–9% |
| Farnesene | 0–1% | 6–7% |
| Origin | Germany | New Zealand |
| Purpose | Aroma | Dual purpose |
Enigma