PahtovsTettnanger
Pahto (bittering) and Tettnanger (dual purpose) 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
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 mL
Germany
Key differences
When to pick Pahto
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Tettnanger
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Pahto
NeutralHerbalEarthyCleanSmooth
Only in Tettnanger
SpicyFloralPepperBlack currant
Property
| Property | Pahto | Tettnanger |
|---|---|---|
| Alpha acid | 17–20% | 2.5–5.8% |
| Beta acid | 4.5–6% | 2.8–5.3% |
| Co-humulone | 26–32% | 22–28% |
| Total oil | 1–2.5 mL | 0.4–1.1 mL |
| Myrcene | 58–72% | 40–41% |
| Humulene | 8–11% | 20–21% |
| Caryophyllene | 3–6% | 6–7% |
| Farnesene | 0–1% | 11–12% |
| Origin | United States | Germany |
| Purpose | Bittering | Dual purpose |
Lubelski