Hallertauer (New Zealand)

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
Characteristics  NZ Hallertau
Purpose Aroma
Alpha Acid Composition 7%-9%
Beta Acid Composition 5.8%-8.5%
Co-Humulone Composition 28%-35%
Country New Zealand
Cone Size  Medium
Cone Density  Loose
Seasonal Maturity  Early
Yield Amount  2300-2400 kg/hectare (2052-2141 lbs/acre)
Growth Rate  High
Resistant to
Susceptible to
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%
Caryophyllene Oil 6%-8.2%
Farnesene Oil 5%-6.7%
Substitutes Hallertauer Mittelfrüh, Perle
Style Guide Pale Ale, Lager, Pilsner, Bitter, Bock, American Lager

References
http://beerlegends.com/hallertau-aroma-hops
https://en.wikipedia.org/wiki/HortResearch

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