Northern Brewer (US)vsHallertau Blanc
Northern Brewer (US) (bittering) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Northern Brewer (US)
Alpha acid
7–10%
Beta acid
3–5.5%
Total oil
1–2 mL
United States
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Key differences
When to pick Northern Brewer (US)
- Bittering workhorse - efficient in the mash
When to pick Hallertau Blanc
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- 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 Northern Brewer (US)
PineWoodyMintBlack currant
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Northern Brewer (US) | Hallertau Blanc |
|---|---|---|
| Alpha acid | 7–10% | 9–12% |
| Beta acid | 3–5.5% | 4–7% |
| Co-humulone | 27–34% | 22–35% |
| Total oil | 1–2 mL | 0.8–2.2 mL |
| Myrcene | 35–45% | 50–75% |
| Humulene | 27–31% | 0–3% |
| Caryophyllene | 11–15% | 0–2% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |
Enigma
Nelson Sauvin