KohatuvsHallertau Blanc
Kohatu (dual purpose) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
New Zealand
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Key differences
When to pick Kohatu
- Versatile - works for both bittering and aroma
When to pick Hallertau Blanc
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- 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 Kohatu
Tropical
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Kohatu | Hallertau Blanc |
|---|---|---|
| Alpha acid | 6–7% | 9–12% |
| Beta acid | 4–6% | 4–7% |
| Co-humulone | 20–25% | 22–35% |
| Total oil | 1–2 mL | 0.8–2.2 mL |
| Myrcene | 25–30% | 50–75% |
| Humulene | 30–40% | 0–3% |
| Caryophyllene | 11–16% | 0–2% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | Germany |
| Purpose | Dual purpose | Aroma |
Enigma