Firstly, US Craft brewers discovered new hop flavours for themselves. These ideas were finally picked up by creative brewers all over the world.
Therefore, different varieties have been crossed since 2006 for developing many hop varieties with flowering, citrusy and resinous taste impressions.
Four new varieties from Hüll with this untypical aroma nuances are now available under certain licence- and cultivation conditions.
With these varieties it might be possible to create a new main pillar for hop cultivation in Germany.
'Hallertau Blanc':
New variety with intensive, perseverative flowery aroma. Additionally, you can notice different fruity notes like passion fruit, grape fruit and pineapple, similar to the bouquet of a delicate white wine.
* because of plant variety rights are only available for German customers.
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General characteristics
Firstly, US Craft brewers discovered new hop flavours for themselves. These ideas were finally picked up by creative brewers all over the world.
Therefore, different varieties have been crossed since 2006 for developing many hop varieties with flowering, citrusy and resinous taste impressions.
Four new varieties from Hüll with this untypical aroma nuances are now available under certain licence- and cultivation conditions.
With these varieties it might be possible to create a new main pillar for hop cultivation in Germany.'Hallertau Blanc':
New variety with intensive, perseverative flowery aroma. Additionally, you can notice different fruity notes like passion fruit, grape fruit and pineapple, similar to the bouquet of a delicate white wine.
Cultivating characteristicsExpectations:
Soil: high
Water: high
Fertilizer: highMorphological and phenological characteristics
Budding and development: rapid youth development, good ability to wind Growth character and form: the structure is head-oriented (similar to 'Hersbrucker), the side arms are medium-long Umbels and hangings: medium-sized, beautiful, compact umbels with good hangings Harvest time: late (beg.-mid.Sept.) Phytosanitery characteristics:
Resistance against deseases and pests:
Wilt (Verticillium) good Wrong mildew (Peronospora) very good Real mildew (Sphaerotheca) very good Grey mold (Botrytis) good Spider mite (Tetranychus) ? Aphid (Aphis) ?
IngredientsBitter substances α-acids 9-11 %* β-acids 4-7 %* Cohumulon 19-25 %¹ Polyphenols Xanthohumol 0,2-0,45 %* Flavourings Total oil 1,5-1,8 %² Mycren 71 %¹ Linalool 0,4 %¹ β-Caryophyllen 0,4 %¹ Humulen 0,4 %¹ Farnesen 0,8 %¹ α-Selinen 4,6 %¹ *Wei.-% - ¹% relative - ²ml/100g hops
Sensory assesment:
Aroma impressions of the raw hops:
Sensory assesment:
Comparison 'Hallertau Blanc' to Special-Flavour-Hop 'Cascade' and aroma variety 'Hallertauer'
Brewing suitability
Hallertau Blanc has the potential to convey fruity and citrusy aroma nuances.
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