The Hallertau hop is our next quick hit ingredient profile. An old hop variety that is, or has been, widely used in many of the great beers of the world.

Hallertau is a (now) 4-5% AA German hop that has been around for at least a 100 or more years. One of the four true Noble hops (Hallertau, Spalt, Tettnang, Saaz) it, like the others, are named for its original region of growth.

Hallertau Mittelfruh combines its earthy, spicy, flowery and even citrusy qualities into a fantastic later addition hop for just about any German, French, Belgian or similar style of beer.

Hallertau has went through many variations in the recent past because of disease, but because of various cross breedings we now have stable varieties, such as Magnum, Tradition, Taurus, Pacific. All a Hallertau hop, but with slight variations or purposes. (we are all familiar with Magnum).

You will find Hallertau in Pilsners, Helles, Bocks, Oktoberfest, Czech lagers, Marzen… American Macro BMC beers. The are still one of the most grown and most used hops in the world, especially across Europe, but there are plenty of North American growers as well.

While Hallertau certainly is used in all times of the boil, its the flavor and aroma time slots that show off what it has to offer. But today, the common practice would be to use a higher AA hop for bittering first, then Hallertau for the last 15 minutes and up. 

While you are looking up some of that long history of this famous hop, here is a Smash recipe to let that Noble Hallertau shine.. 

And one more Hallertau recipe to keep you brewing!

Oh,, if you just wanna get out there and taste a beer the uses The Mittlefruh,, go grab a New Glarus Two Woman… its fantastic. 

My sources for this are…
Northern brewer
Hoplist
Yakima Valley Hops
Findmeabrewery.com
Bisonbrew.com
Beer and brewing