PahtovsHallertau Tradition
Pahto (bittering) and Hallertau Tradition (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 mL
United States
Hallertau Tradition
Alpha acid
4.6–7%
Beta acid
3–6%
Total oil
0.5–1.9 mL
Germany
Key differences
When to pick Pahto
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Hallertau Tradition
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Earthy
Only in Pahto
NeutralHerbalCleanSmooth
Only in Hallertau Tradition
GrassyNectarFruityNoble
Property
| Property | Pahto | Hallertau Tradition |
|---|---|---|
| Alpha acid | 17–20% | 4.6–7% |
| Beta acid | 4.5–6% | 3–6% |
| Co-humulone | 26–32% | 23–30% |
| Total oil | 1–2.5 mL | 0.5–1.9 mL |
| Myrcene | 58–72% | 17–32% |
| Humulene | 8–11% | 35–50% |
| Caryophyllene | 3–6% | 10–15% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | Germany |
| Purpose | Bittering | Aroma |