Tettnanger, named for the town in Germany that it was developed: Tettnang around 1844. Evidence can be found that it goes all the way back to 1150. Appropriate for any German style beer. There are US, Australian and Swiss versions of this hop that are somewhat different.
| Aliases | Tettnang, Tettnang Tettnanger, German Tettnang, Tettnanger (GR), Schwetzinger, Deutscher Frühopfen |
| Profile | Mild but distinct floral and spicy character. Sometimes described as fruity and/or citrus. |
| Country | Germany |
| Substitutes | Hersbrucker, Saaz, Santiam, Spalter Select, Tettnanger (US) |
| Pairs with | Hallertau, Tettnanger |
| Purpose | Dual: Aroma and Bittering |
| Yield | 1000 - 1400 lbs/acre |
| Storage | Retains 60% alpha acid contents after 6 months of storage at 68°F. |
| Beer Styles | Pilsner, Lagers, Belgian Ale, Amber Ales |
| Resistant | Verticillium wilt, powdery mildew |
| Susceptible | Downy mildew, aphid |
| Alpha Acid | 3.0 - 5.8% |
| Beta Acid | 2.8 - 5.3% |
| Cohumulone | 20.0 - 30.0% |
| Total Oil | 0.5 - 0.9 ml/100g |
| Myrcene | 20.0 - 35.0% |
| Humulene | 20.0 - 30.% |
| Caryophyllene | 6.0 - 11.0% |
| Farnesene | 13.0 - 30.0% |
| Linalool | 0.4 - 0.9% |
| Geraniol | 0.0% |
| Growth Rate | Moderate to high |
| Cones | Medium size with moderate to compact density. |
| Maturity | Medium early |
#Floral (The Delicate Finish)
A mellow Sunday pour. From jasmine to dried rose petals, floral hops provide a sophisticated aroma without overpowering the palate. Perfect for delicate Belgian styles. Explore #Floral Hops!