| Bitter Substances | |
|---|---|
| α-acids (EBC 7.4) | 6,2 |
| β:α (EBC 7.7) | 0,8 |
| cohumulone (EBC 7.7) | 26 |
| Polyphenols | |
| polyphenols (EBC 7.14) | 4,3 |
| polyphenols:α | 0,7 |
| xanthohumol (EBC 7.7) | 0,41 |
| xanthohumol : α | 0,066 |
| Aroma Substances | |
| Total oil (EBC 7.10) | 0,7 |
| β-caryophyllene:humulene | 0,28 |
| farnesene (EBC 7.12) | < 0,5 |
| linalool (EBC 7.12; mg/100g) | 7 |
| linalool: α | 1,1 |
Aromatic impressions of the raw hops
Assessment from brew trials
The variety Hallertauer Tradition gives beer an intensive, harmonious bitterness. The aroma is characterised by flowery and herbal impressions in terms of smell. In addition to the herbal notes, the hoppy taste impression is also featured in the taste.