one german noble hop

Ingredients
1

If you were to choose between spalt, tettnanger, and hallertau mittelfruh to keep regularly available which would you choose? Any of them good for use in most German styles? Trying to streamline my hop storage a bit.

which German hop do you prefer regardless of style?
  • hallertau mittelfruh
  • spalt
  • tettnanger
0 voters
2

OMG… Hallertau Mittelfruh is the most noble among nobles.  They’re all great, but this one is top of the top.

I myself prefer Hallertau Zweiflussener.  ;)  But all them Hallertau variants are awesome.

3

I’m with you, Dave! Love the stuff.

4

Keep 'em coming. My assumption is that HM would be the preference for most.

5

HM, but I really like Tett and Saaz.

Tett, Saaz, Spalt are genetically identical (Stan Hieronymus says So), just Terroir differences. I really like the floral notes from HM.

6

I’d pick Saaz if it was on the list but since it’s not I’d also go with HM.

7

I like them all. But, if I had to pick one, it would be the hallertau. I feature it in my German Pils.

8

Well I feel dumb. Thought HM would be majority but not unanimous. Just used it in a pilsner for the first time. I have no idea why but I have been using spalt and tettnang for most German inspired beers.

9

I voted HM, but truth be told, I am a huge German Magnum fan for bittering.  And I often have no hops added beyond that (though I further admit that flameout Hallertau additions are often part of my routine in this process).

10

I use magnum for bittering at least 75% of my beers. Noble hops are primarily for flavor/aroma for me.

11

I voted for HM. I just used it in a German Pils…it’s the only time I make a SMaSH beer.

12

I’ve been enjoying the h. blanc variety in my lagers and German ales.

13

HMF all the way.

that said, I do buy the other two on the list, but I buy way more HMF

my house pils is FWH bittered with Tettnang, but then Mittlefruh at 20 and flameout.  classic.

14

So let’s talk about about what styles the 3 hops work well in. For instance, isn’t Spalt traditionally used a lot in Altbier?

I think I have used spalt and tettnang in a kolsch style beer and couldn’t detect a difference with FWH and 20 minute additions. I am not sure my palette can discern between the 3 in the way I would use them so am just curious about others preferences, usage, etc. Just an exercise in curiosity.