Hallertau TraditionvsToyomidori
Hallertau Tradition (aroma) and Toyomidori (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Hallertau Tradition
Alpha acid
4.6–7%
Beta acid
3–6%
Total oil
0.5–1.9 mL
Germany
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
Key differences
When to pick Hallertau Tradition
- Aroma-focused - ideal for dry hopping
When to pick Toyomidori
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Fruity
Only in Hallertau Tradition
EarthyGrassyNectarNoble
Only in Toyomidori
MildTobaccoGreen
Property
| Property | Hallertau Tradition | Toyomidori |
|---|---|---|
| Alpha acid | 4.6–7% | 11–13% |
| Beta acid | 3–6% | 5–6% |
| Co-humulone | 23–30% | 40% |
| Total oil | 0.5–1.9 mL | 0.8–1.2 mL |
| Myrcene | 17–32% | 58–60% |
| Humulene | 35–50% | 9–12% |
| Caryophyllene | 10–15% | 4–5% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | Japan |
| Purpose | Aroma | Bittering |
Crystal