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SMaSH Beer Showdown: Hallertau vs. Tettnang
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- Опубліковано 7 січ 2020
- Not one beer but two SMaSH beers this week. Its side by side of the two Nobel varieties Hallertau and Tettnang!
This week we take a little different turn in the hop profiling endeavors and explore a couple hops that many of us take for granted but we haven't really closely investigated.
We found that the aroma of the Tettnang was a little more fruity and the Hallertau was more floral. Both had a touch of spice on the palate but the Hallertau seemed more earthy. The Hallertau bitterness also lingered some while the Tettnang was cleaner and more of a mild bite to it.
Tell us about your experiences with these hops? Ever compare them side by side? Want to see more SMaSH experiments like this one?
Let us know in the comments!!!
Cheers!
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I personally prefer Tettnang for my Bavarian-styled wheat beers. I prefer a banana profile, which compliments well with the sweeter, fruitier profile of that hop. Mittelfruh works better with wits and wheats with clove, spicier taste.
3 weeks ago I brew some Blonde Ale with Tettnang and new Croatian malt Pale-Ale Homeboy. Best beer I ever made. Just one malt and Tettnang hops with only 5g Styrian Aurora in the beggining for bitternes!, and 30g of Tett on 4 gallons of worth. S05 ferment on 20C. Beer was clean, with no trace of esters. Almoust like lager. Today I will brew same beer again. Maybe I will put 5 or 10g of Centennial in flameout for citrus finish palate to brake the bitterns finishing, but Tettnang is great hop. For me it's best German noble hop. Cheers !
Cheers! - John
Thank you John and Mike! I’ve learned a ton from you two and I appreciate your hard work putting these videos on UA-cam.
Thanks for the support and your kind words. We'll try and keep it coming! -Mike
I use Hallertau in most of my German lagers. When the alpha% is low I use Magnum to boost the bitterness to reduce the amount of hops needed.
Good idea. I almost always use magnum or warrior to bitter a German style beer. Then use these other hops to create the flavor aroma profile I expect for a German style. Cheers! -Mike
And therefore flavour. Low AA hops add alot of flavour and aroma even at 90 just due to having to use so much. I fell into the same trap of subbing in high alpha hops for bitterness and wondered why my lagers were going downhill. Nowadays I won't touch them
Somehow I missed this one. Interesting comparison, and one I was very interested in learning about. Thanks guys, a year later.
SWEET! Cheers! -Mike
I just made a German pale ale using gr tradition and tettnanger, 1.5oz each at flameout and used kolsch yeast. 11 days old and enjoying it already
Sounds interesting. Very nice. Cheers! -Mike
I would humbly suggest moving the lapel mic maybe just a few inches south for the guy in red, as we can hear every milliliter being swallowed.
Good content though! I love making smash beers with noble hops.
Noted - thanks!
Great video and thank you! I've been really enjoying American liberty hops for all my noble hop needs. German pale lagers, American lagers, and table strength Belgian beers. Very Hallertauer like with just a slight edge of lemongrass.
Liberty hops are my go to hop for American Cream Ale. Love them. Cheers! -Mike
Sounds like these brews bring some great subtle flavors. Cheers!
They sure do!
Strange that you guys mention Saaz and Mittelfruh being 2.5% AA.. The lowest I've ever seen was 3.8% for Mittelfruh. The one I have now in my pantry has 5.3% AA and the Saaz is between 4 and 5.
There is that other detail that European traditional beers are not overly hopped, in terms of late additions, wp/dry hopping so a 3-4% AA would've been sufficient to retain some of the oils and let the malt profile and the yeast shine. Hops were added mainly to preserve the beer. The Saison practice from the 17th and 18th century is a good example of that. Good amount of noble hops for subtle taste and decent bitterness, to preserve the beer for 6 months.
I use Hallertau Mittlefur with Tettnang and Pilsner and a little bit of light Crystal malt for sweetness.
Hallertau Traditional 5.7%AA compaired to Hallertau Mittlefur which is 4.3%AA.
Hallertau Magnium or US Magnium 12% -17.7% or Perle at 8% would be a better utilization for bittering 👌.
I got some US Magnium 17.7% AA the other day for bittering.
Great channel 👍😁
Hi from NZ.
Thanks - I appreciate the comment. I will definitely use some higher alpha acid hops for bitterness next time.
I made a rye beer and used tet and it seemed to accent the spice of the rye quite well. My next go will be with w wheat beer and see if it will do the same.
Yes! I think there is always something missing from all the 'experiments' or 'comparisons' people do like this; and that is the variable of beer style. Somethings just work differently in other styles sometimes. And its really hard to capture that methodically. Cheers! -Mike
Enjoyed the video. Tettnanger is a fun hop to play around with. A recipe in Charlie Papazian's MICROBREWED ADVENTURES for "1982 Original Sierra Nevada Pale Ale" features Cluster @ 60 min, Cascade & Tettnanger @ 30 min, Cascade & Tettnanger @ 1 min. Tasty!
Interesting. I remember seeing that once. Thanks for the reminder. Cheers! -Mike
How about a perle v saaz? Or perle v either of these ones especially perle v hallertau
We'll add it to the list! -Mike
The trick is to bitter with Magnum and use the low alpha acid hops for flavor
Agreed when you're making beers for "drinking". We use SMASH beers for full comparisons of hops side to side so we can compare the bittering qualities as well as the later addition qualities. Cheers! -Mike
guys... roll the camera before sipping because your first reaction is nice to see
When done first taste you should dry hop the glass and try again. I found that interesting!
Thanks for the tip! - John
Great comparison video. I would love to see tradition/noble vs American or New Zealand cultivars i.e. Hallertau vs Mt Hood, Saaz vs Motueka. As you mentioned recently the tradition hops AA has been pretty disappointing but the modern varieties seem to be reasonably stable in AA% so can we get the same or similar profiles from the modern varieties.
Very good idea. I am adding it to the list. - John
Loved the vid. V informative. Just starting on lager journey.
Awesome - thanks!
I had a bad experience with hallertau once... it made my beer have a cheesey taste. I noticed the smell on the hops but didn't know it was bad or normal.
Cheesy aroma on hops means that they are old. If you pick up that aroma again, then I wouldn't use them. - John
Great video! Thank you.
Thanks!
Thanks for the video guys! Good info. Like the smash v smash video. Sla'inte!
Thank you!
I was wondering if there is a difference in hop essence when adding hops directly to a boil or contained in a muslim bag. I really try to keep end trub material to a minimum.
I haven't tested that. I typically add hops right to the boil and manage the trub when racking to the carboy. - John
I find these hops don't work as a late hop or dry hop. No later than 10 mins before flameout. Spalt beats both of them
I don't think they ever were intended for late hopping the way American's think of late hopping. Thanks for the comment! Cheers! -Mike
Hey Mike, I see your red lager on the board, what Yeast did you use for that? I just brewed the same thing 2 weeks ago using my Irish red ale recipe but had a hard time deciding on the yeast. Ended up going with WLP 830 German Lager yeast because it was the only one they had enough of at the store. Should work fine but curious what you did. Thanks, Cheers!
Hi Kris - I think it was SafLager W-34/70. - John
@@BrewDudes thanks, mine did end up turning out pretty good with the german lager yeast but honestly dont think i will do it again. Couldnt tell enough difference between the ale and lager versions to justify the extra time and work of the lager
BTW it's Hallertau, not Hallertauer. The best beer I've ever brewed was with Hallertau, but I'd recommend you use the three hopping amounts evenly. So split up your hop amount evenly for bitterness, aroma and dryhop 1:1:1. Ferment it with Saflager S-23 at 12C, 2row malt or the palest malt you can get is just fine. Took 2 weeks in primary(2 packets S-23 for 5 gallons) with some sulfur smell going for a week, racked into secondary for 1 week to clear, then lagered for 2 months in my bottles with suitable amount of priming, all at the same 12c. So many people use too much hops for bitterness instead of the aroma and florals. You're welcome. I called this my 555 lager. Edit : sorry about my ignorance. Your hops might be called Hallertauer if it's of the same lineage as Hallertau, but grown outside of it's traditional Hallertau area.
The naming part is not wrong. If you want to use HallertauER or TettnangER, you only tell people that the hop you are using/selling is grown in that region of Germany. All my German hops are grown in Germany, and it would be rightful to call them Tettnanger and Hallertauer. Kinda the same situation with EKG and any other Goldings.
dont underestimate those noble hops based on their low alpha percentage
Definitely not. I will say though Nobel hops need to be fresh to do their thing when the alpha is pretty low. Cheers! -Mike