JungavsHallertau Blanc
Junga (bittering) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Key differences
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
When to pick Hallertau Blanc
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Junga
EarthySpicyFruityGrapefruitBlack currant
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Junga | Hallertau Blanc |
|---|---|---|
| Alpha acid | 10–14% | 9–12% |
| Beta acid | 5–8% | 4–7% |
| Co-humulone | 29–34% | 22–35% |
| Total oil | 1.5–2.6 mL | 0.8–2.2 mL |
| Myrcene | - | 50–75% |
| Humulene | - | 0–3% |
| Caryophyllene | - | 0–2% |
| Farnesene | - | 0–1% |
| Origin | Poland | Germany |
| Purpose | Bittering | Aroma |
Enigma
Galena
Nelson Sauvin