Hop Variety Data Sheet

US Tettnanger

Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
Visual Evaluation
Hop Cone


Aroma Specification
Spicy, floral, pepper, black tea
Genetic Origin
Traditional German variety developed in the Tettnanger region.
Agronomic Aspects
Growing
Yield (kg/ha) 1,150 - 1,400
Maturity Early
Main Growing Country USA
Acreage (ha) 255
Resistance against Diseases
Wilt diseases Resistant
Downy mildew Tolerant
Powdery mildew Tolerant
Aphid Resistant
Chemical Ingredients
Bitter Components
Alpha-Acid % 2.5 - 5.5
Beta-Acid % 3.0 - 5.0
Co-Humulone % rel. 22 - 28
Hard Resins : Alpha-Acid 0.24 - 1.11
Polyphenoles
Total Polyphenoles 5.2
Xanthohumol (EBC 7.7) 0.3 - 0.4
Aroma Components
Total Oils (ml/100g) 0.4 - 0.9
Beta-Caryophyllene: Humulene 0.28 - 0.30
Farnesene % of total Oil 14.00 - 24.00
Linalool % of total Oil 0.4 - 0.9
Linalool: Alpha-Acid 0.15 - 0.16
Hop Alternatives
Brewhouse
Saazer Range
Dry Hopping
Saazer Range



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Last Changed: 07/06/2017