Styrian EaglevsHallertau Blanc
Styrian Eagle (dual purpose) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Styrian Eagle
Alpha acid
12.5–17.5%
Beta acid
3.5–5.5%
Total oil
2.5–4.6 mL
Slovenia
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Key differences
When to pick Styrian Eagle
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
When to pick Hallertau Blanc
- 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 Styrian Eagle
BerryBananaPineBlack currantPeach
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Styrian Eagle | Hallertau Blanc |
|---|---|---|
| Alpha acid | 12.5–17.5% | 9–12% |
| Beta acid | 3.5–5.5% | 4–7% |
| Co-humulone | 20–23% | 22–35% |
| Total oil | 2.5–4.6 mL | 0.8–2.2 mL |
| Myrcene | 52–60% | 50–75% |
| Humulene | 0–2.5% | 0–3% |
| Caryophyllene | 4–7% | 0–2% |
| Farnesene | 6–10% | 0–1% |
| Origin | Slovenia | Germany |
| Purpose | Dual purpose | Aroma |
Enigma
Nelson Sauvin