Hop of the Month
Hallertau


If you love German and Bavarian beers, you no doubt love the Hallertau hop variety as well. Born in the Hallertauer region of Bavaria, Germany, Hellertau is found most commonly in German lagers, altbiers (German style brown ale), and Belgian ales.

Hallertau is one of four noble hops (also including Saaz, Spalt, and Tettnang), meaning that it grows in the wild rather than is selectively bred. German hop researchers continue to tinker with the hop, creating a variety of strains. Hallertau slightly fell out of favor in the '70s and '80s because of its high susceptibility to disease, but the hop is essential to a large number of European-style brews. The most commercial craft brewery to popularize Hallertau is Boston Beer Co.'s Samuel Adams, which uses the Hallertau Mittelfrueh hop in a large number of its lagers.

    1. Origin

      Hallertau is named after the Hallertauer region of Bavaria, Germany, where it is grown. The hop usually has a second designation to denote where the hop is grown - the most common of these cultivars is the Hallertau Mitterfruh.
    2. Characteristics

      Noble hops are best known for their flavor and aroma properties, thanks to low alpha acid content, and the Hallertau hop is no exception. Hallertau imparts notes of earth, grass and nectar fruits on the nose, as well as subtle spicy flavors.
    3. Vital Statistics

      Typical Use: aroma Alpha Acid: 3.5-5.5% Country: Germany Styles: Lager, Pilsner, Bock, Kolsch, Munich Helles, Belgian-Style Ale, Altbier, Bock Flavors: Floral, spice, earth, cedar, leather, tobacco Similar Hops: Tettnanger, Vanguard, Liberty