PahtovsStrisselspalt
Pahto (bittering) and Strisselspalt (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
Strisselspalt
Alpha acid
1–4%
Beta acid
3–6%
Total oil
0.6–0.8 mL
France
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 Strisselspalt
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Herbal
Only in Pahto
NeutralEarthyCleanSmooth
Only in Strisselspalt
SpicyFloralCitrus
Property
| Property | Pahto | Strisselspalt |
|---|---|---|
| Alpha acid | 17–20% | 1–4% |
| Beta acid | 4.5–6% | 3–6% |
| Co-humulone | 26–32% | 20–27% |
| Total oil | 1–2.5 mL | 0.6–0.8 mL |
| Myrcene | 58–72% | 35–52% |
| Humulene | 8–11% | 13–21% |
| Caryophyllene | 3–6% | 8–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | France |
| Purpose | Bittering | Aroma |
Hersbrucker