JungavsHersbrucker
Junga (bittering) and Hersbrucker (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
Hersbrucker
Alpha acid
1.5–5%
Beta acid
2.5–6%
Total oil
0.5–1.3 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 Hersbrucker
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Junga
EarthySpicyFruityGrapefruitBlack currant
Only in Hersbrucker
NobleHayOrangeTobacco
Property
| Property | Junga | Hersbrucker |
|---|---|---|
| Alpha acid | 10–14% | 1.5–5% |
| Beta acid | 5–8% | 2.5–6% |
| Co-humulone | 29–34% | 17–25% |
| Total oil | 1.5–2.6 mL | 0.5–1.3 mL |
| Myrcene | - | 15–30% |
| Humulene | - | 20–30% |
| Caryophyllene | - | 8–13% |
| Farnesene | - | 0–1% |
| Origin | Poland | Germany |
| Purpose | Bittering | Aroma |
Galena