TaihekevsHallertau Blanc
Taiheke (dual purpose) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 mL
New Zealand
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Key differences
When to pick Taiheke
- Versatile - works for both bittering and aroma
When to pick Hallertau Blanc
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Taiheke
CitrusTropicalGrapefruitLemonLimeFloralSpicy
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Taiheke | Hallertau Blanc |
|---|---|---|
| Alpha acid | 5–9% | 9–12% |
| Beta acid | 5–5.5% | 4–7% |
| Co-humulone | 33–40% | 22–35% |
| Total oil | 1–1.5 mL | 0.8–2.2 mL |
| Myrcene | 50–60% | 50–75% |
| Humulene | 10–20% | 0–3% |
| Caryophyllene | 5–10% | 0–2% |
| Farnesene | 0–5% | 0–1% |
| Origin | New Zealand | Germany |
| Purpose | Dual purpose | Aroma |
Enigma