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 |
HOPS HOTLINE
800.339.8410
800.339.8410