HersbruckervsJunga
Hersbrucker (aroma) and Junga (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Hersbrucker
Alpha acid
1.5–5%
Beta acid
2.5–6%
Total oil
0.5–1.3 mL
Germany
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Key differences
When to pick Hersbrucker
- Aroma-focused - ideal for dry hopping
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Hersbrucker
NobleHayOrangeTobacco
Only in Junga
EarthySpicyFruityGrapefruitBlack currant
Property
| Property | Hersbrucker | Junga |
|---|---|---|
| Alpha acid | 1.5–5% | 10–14% |
| Beta acid | 2.5–6% | 5–8% |
| Co-humulone | 17–25% | 29–34% |
| Total oil | 0.5–1.3 mL | 1.5–2.6 mL |
| Myrcene | 15–30% | - |
| Humulene | 20–30% | - |
| Caryophyllene | 8–13% | - |
| Farnesene | 0–1% | - |
| Origin | Germany | Poland |
| Purpose | Aroma | Bittering |
Galena