HersbruckervsPahto
Hersbrucker (aroma) and Pahto (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
Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Key differences
When to pick Hersbrucker
- Aroma-focused - ideal for dry hopping
When to pick Pahto
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Hersbrucker
NobleHayOrangeTobacco
Only in Pahto
NeutralHerbalEarthyCleanSmooth
Property
| Property | Hersbrucker | Pahto |
|---|---|---|
| Alpha acid | 1.5–5% | 17–20% |
| Beta acid | 2.5–6% | 4.5–6% |
| Co-humulone | 17–25% | 26–32% |
| Total oil | 0.5–1.3 mL | 1–2.5 mL |
| Myrcene | 15–30% | 58–72% |
| Humulene | 20–30% | 8–11% |
| Caryophyllene | 8–13% | 3–6% |
| Farnesene | 0–1% | 0–1% |
| Origin | Germany | United States |
| Purpose | Aroma | Bittering |