Hallertau (New Zealand) is a triploid hop bred from Hallertau Mittelfrüher and a New Zealand male cultivar. First introduced in 1988 by HortResearch (now the New Zealand Institute for Plant and Food Research), it is purported to impart a distinct lime ‘zing’ beneath a delicately floral top.
Despite being bred from Hallertau Mittelfrüher, its New Zealand parent has modified the aroma and flavor profile enough that it isn’t considered a “true” Hallertau. Despite this, Hallertau (New Zealand) has been popular among brewers and boasts good vigor, yield and storage stability and has no known susceptibility to viruses. It is characterized as clean tasting with staying power.
|Also Known As||NZ Hallertau|
|Alpha Acid Composition||7%-9%|
|Beta Acid Composition||5.8%-8.5%|
|Yield Amount||2300-2400 kg/hectare (2052-2141 lbs/acre)|
|Storability||Retains 80%-85% alpha acid after 6 months storage at 20ºC (68ºF)|
|East of Harvest||Moderate|
|Total Oil Composition||0.9-1.1 mL/100g|
|Myrcene Oil Composition||35%-48%|
|Humulene Oil Composition||10%-16.8%|
|Substitutes||Hallertauer Mittelfrüh, Perle|
|Style Guide||Pale Ale, Lager, Pilsner, Bitter, Bock, American Lager|