Product reminder tool
'Hersbrucker' has been one of the most important varieties in the Hallertau region for a long time!
'Hersbrucker can be used for brewery and also as decoration!
Because of the low alpha-acid content classic hop-aroma this variety also can be used to make tea.
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General characterisation
Similar to the 'Hallertauer mittelfrüh' variety, 'Hersbrucker Spät' is a variety that has been cultivated for a very long time. Not least because of the good aroma and the relatively unproblematic cultivation, this variety was the most cultivated variety in the Hallertau for a long time!
The traditional, very fine local variety 'Hersbrucker spät' is vigorous and robust, but somewhat susceptible to downy mildew.Cultivating characteristics
Expectations:
Soil: mid
Water: high
Fertilizer: high
Morphological and phenological characteristicsBudding and development: text Growth characteristic and form: The vines are loosely built, with long side arms and a clear head formation Umbels and hanging: medium-sized umbels, good hanging Harvest-time: late (mid. Sept.) Phytosanitery characteristics
Resistance against deseases and pests:Wilt (Verticillium) mid Wrong mildew (Peronospora) very low Real mildew (Sphaerotheca) low Grey mold (Botrytis) really good Spider mite (Tetranychus) mid Aphid (Aphis) mid
IngredientsBitter substances α-acids 1,5-4,0 %* β-acids 2,5-6,0 %* Cohumulon 17-25 %¹ Colupulon 34-39 %¹ Polyphenole Gesamtgehalt 5,0-6,0 %* Xanthohumol ca. 0,2 %* Flavourings Total oil 0,5-1,0 %² Mycren 15-30 %¹ Linalool 0,5-1,0 %¹ β-Caryophyllen 8-13 %¹ Aromadendren 2,0-4,0 %¹ Humulen 20-30 %¹ Farnesen <1 %¹ β-Selinen 4,0-6,0 %¹ α-Selinen 4,0-6,0 %¹ *Wei-% - ¹% relativ - ²ml/100g hops
Scoring
Analysis results from brewing trials
Co-Isohumulon 5,6 mg/l n-Isohumulon 13,0 mg/l Ad-Isohumulon 3,2 mg/l Σ Isohumulone 21,8 mg/l Bittereinheiten 26 EBC-BE Iso-Xanthohumol 0,49 mg/l Xanthohumol ./. Linalool 104 μg/l Gesamtpolyphenole 272 mg/l
Sensory assessment of "hop aroma in smell"
Sensory assessment of "hop aroma in the stem"
Sensory assessment "bitter"
Brewing suitability'Hersbrucker spät' gives the beer a very harmonious bitterness of medium intensity. The smell is characterized by all aromatic notes, with floral, hoppy and fruity notes being somewhat stronger. The hoppy aroma dominates in the drink.
Legal notice:The data comes from the hop variety folder with the kind permission of the German Hop Industry Association. The variety folder [here] can be viewed and downloaded (German and English version).
