| General Hop Characteristics
|
| Country of Origin:
|
Germany
|
| Noble:
|
Probably not, but often marketed as noble
|
| Uses:
|
aroma
|
| Beer styles:
|
Traditional German beers
|
| Substitutions:
|
Hallertau Hallertauer Mittelfrüher
|
|
| Chemical Composition
|
| Alpha Acids:
|
- %
|
| Beta Acids:
|
- %
|
| Cohumulone:
|
- %
|
| Myrcene:
|
- %
|
| Humulene:
|
- %
|
| Caryophyllene:
|
- %
|
| Farnesene:
|
- %
|
| Total Oil:
|
- %
|
| Storage
(%AA/6 Mo/20°C):
|
- %
|
|
| Growing Characteristics
|
|
|
This article discusses a specific variety of hops. For general information about selecting, using or propogating hops, see the main hop page
The continuing threat of verticillium wilt threatening the most famous hop in the Hallertau led German hop growers to develop this substitute hop. Precise statistics are hard to come by, because this hop is rarely sold under its own name; instead it is marketed as Hallertauer, Hallertau Hallertauer, or Hallertauer Hallertauer, names which traditionally referred to Hallertau Hallertauer Mittelfrüher. Most hops offered to American homebrewers under these names now probably refer to this very similar but more disease-resistant cultivar rather than to a true Hallertauer Mittelfrüher, or to a combination of the two.
