WaimeavsHallertau Blanc
Waimea (dual purpose) and Hallertau Blanc (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Waimea
Alpha acid
14.5–19%
Beta acid
7–9%
Total oil
1.8–2.3 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 Waimea
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Hallertau Blanc
- 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 Waimea
PineCitrusMandarinHerbalTangerine
Only in Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Waimea | Hallertau Blanc |
|---|---|---|
| Alpha acid | 14.5–19% | 9–12% |
| Beta acid | 7–9% | 4–7% |
| Co-humulone | 22–24% | 22–35% |
| Total oil | 1.8–2.3 mL | 0.8–2.2 mL |
| Myrcene | 59–61% | 50–75% |
| Humulene | 9–10% | 0–3% |
| Caryophyllene | 2–3% | 0–2% |
| Farnesene | 4–6% | 0–1% |
| Origin | New Zealand | Germany |
| Purpose | Dual purpose | Aroma |
Enigma