Hallertauer Hersbrucker

[MattHollingsworth]

What do you guys think of these hops? I know they're the parent of the Hallertauer Triploids in the States (Liberty, Crystal, Mt Hood). *Sounds* like they're maybe closest to Liberty of those three. I've used Liberty many times, but always at very low levels. What do you think of the aroma characteristics of Hersbrucker?

I think I'm going to put together a clean pale ale using them at moderately high levels to give 'em a try, just wanted to see what people think of them. Best way is to just give it a go, so I will, but any insight you guys can give me is appreciated. Already read the numbers and other info on them, just looking to see what you guys think.

 

[z987k]

Very Classic Noble Hop. Great for continental lagers.

 

[MattHollingsworth]

Very Classic Noble Hop. Great for continental lagers.

Thanks. But I already know that stuff. I'm asking for a personal impression. I've already read the information on this hop.

 

[SpanishCastleAle]

I like the German Hersbrucker a little better, for late additions anyway, than the German Hallertau that I got (both) from Puterbaugh. I just got more aroma from them. But this was just going from 1# bags of each (whole leaf)...I have no idea if the Hallertau were older than the Hersbrucker.

In a 'noble-hopped' brew I almost always mix in a little bit of Magnum for bittering, in addition to some noble hop for bittering so I can't really say how much different they are there (I didn't notice any).

 

[MattHollingsworth]

Thanks. Yeah, I'll likely throw some Magnum in for bittering only, then Hersbrucker for first wort hop and some late additions.

 

[MattHollingsworth]

BTW, what kind of aroma did you get from them?

 

[SpanishCastleAle]

Thanks. Yeah, I'll likely throw some Magnum in for bittering only, then Hersbrucker for first wort hop and some late additions.

Almost exactly how I've been using them. Mostly FWH and late additions.

Regaring the kind of aroma: you mean the words 'pleasant, hoppy, mild' aren't enough? Seems every description says that, which isn't very descriptive to me. It's tough to find the right words but I'd say it's a cross between spicy and floral but with some extra something that I can't describe ('earthy' might be the right word, but I'm not entirely sure exactly what 'earthy' means). I don't get any piney or citrus notes from it. Seems a little more floral than Hallertau but not as spicy as Saaz.

But I'm not a hophead (meaning the hop contribution is often in the background) and I smoke (dulled senses) so take with a grain of salt. I'm just trying to be as descriptive as I can without saying 'pleasant and mild' (which it is).

 

[MattHollingsworth]

Almost exactly how I've been using them. Mostly FWH and late additions.

Regaring the kind of aroma: you mean the words 'pleasant, hoppy, mild' aren't enough? Seems every description says that, which isn't very descriptive to me. It's tough to find the right words but I'd say it's a cross between spicy and floral but with some extra something that I can't describe ('earthy' might be the right word, but I'm not entirely sure exactly what 'earthy' means). I don't get any piney or citrus notes from it. Seems a little more floral than Hallertau but not as spicy as Saaz.

But I'm not a hophead (meaning the hop contribution is often in the background) and I smoke (dulled senses) so take with a grain of salt. I'm just trying to be as descriptive as I can without saying 'pleasant and mild' (which it is).

Great. That's the kind of personal notes I wanted. Sounds great. Think I might do a pseudo SMaSH with this to try it, with the Magnum being the only thing that makes it not a single hop beer.

 

[SpanishCastleAle]

Sounds good. Very soon I plan to try a SMaSH using Franco-Belges Special Aromatic malt and Saphir hops. Not much info on Saphir and I'm curious about this malt (lol, curious enough to buy a whole sack!). But it'll be a lager so it will take a while for results.

Curious to hear your impressions after you've tried Hersbrucker.

 

[MattHollingsworth]

Sounds interesting. Dunno that malt or that hop. Saphir is from Germany, isn't it?

I won't be using Hersbrucker right away. Gotta brew a west coast pale, IPA and Barley Wine first. So it'll be a little bit of time. But I'll report back on it.

 

[SpanishCastleAle]

Yes, Saphir is from GR and supposedly sort of 'nobly' with a slight citrus note(Tangerine specifically). That malt is not like typ Aromatic, it's more like in-between Vienna and Munich (it's ~5L) and is a base malt. Should be ready around Christmas.

 

[MattHollingsworth]

Cool. Make sure to make a thread when you're tasting it. I'm curious.

 

[homebrewer_99]

I like the German Hersbrucker a little better, for late additions anyway, than the German Hallertau that I got (both) from Puterbaugh. I just got more aroma from them. But this was just going from 1# bags of each (whole leaf)...I have no idea if the Hallertau were older than the Hersbrucker.

In a 'noble-hopped' brew I almost always mix in a little bit of Magnum for bittering, in addition to some noble hop for bittering so I can't really say how much different they are there (I didn't notice any).

Huh?

Mine come from Germany and are Hallertau Hersbrucker...

 

[SpanishCastleAle]

Huh?

Mine come from Germany and are Hallertau Hersbrucker...

Correct and correct.

From here:

Hersbrucker hops sprung up from the Hersbruck region of Germany. Because of the area it was grown in, it became its own variety of hops.

...this hop variety was selected to replace the Hallertauer when that noble variety was ravaged by a nasty fungi called verticillium and did so in the 1970s and 1980s until there were more disease-resistant Hallertauer varieties (Hallertauer Gold and Hallertauer Tradition) developed. That’s why you may see Hersbrucker hops sometimes labeled as Hallertauer Hersbrucker. This hop is the traditional Hersbrucker variety grown in the Hallertau area of Germany…which is probably tastes different than when it’s grown in Herbruck. Apparently it’s grown in Spalt, Germany too.

 

[homebrewer_99]

Correct and correct.

From here:

I've been to the Hallertau region between Ingolstadt and Munich, the Spalt region SW of Nurnberg, the Tettnanger region down near Lindau/Bodensee (Lake Constance) in Germany, as well as Budweis and Plzn in the Czech Republic.

 

[SpanishCastleAle]

I've been to the Hallertau region between Ingolstadt and Munich, the Spalt region SW of Nurnberg, the Tettnanger region down near Lindau/Bodensee (Lake Constance) in Germany, as well as Budweis and Plzn in the Czech Republic.

You suck. Sounds like a fun trip (or two).

I've been to Munich and south of it but that's it, before I brewed beer.

But it does bring up a good point and I wasn't clear in my previous posts, the stuff I have is just labeled Hersbrucker (GR), not Hallertau Hersbrucker. It's the 3% AA stuff Puterbaugh (Hops Direct) sells. They no longer have the Hallertau (GR) I was comparing it to.

So, sorry for not being clear MH and thanks for helping to clear it up HB99.

 

[MattHollingsworth]

I knew what you meant.

 

[homebrewer_99]

You suck. Sounds like a fun trip (or two).

I've been to Munich and south of it but that's it, before I brewed beer.

So, sorry for not being clear MH and thanks for helping to clear it up HB99.

Actually, I lived in Germany for 9 years...4 years in Augsburg (40 milees west of Munich) and worked in Bamberg for 5 years (lived in Altendorf), 26 miles north of Nurnberg.

 

[Nokitchen]

I've used this one twice, both in variations of a wheat dopplebock. Frankly, I wasn't impressed using it for that purpose. The small amounts called for in the recipe didn't do the job of balancing a very sweet, malty beer, despite the IBUs seeming about right. In the future I'll either about double the amount called for by the recipe or choose a substitute.

In fairness, though, the aroma off the wort right after addition was pretty good -- I would give this one a try for a lighter beer like a pilsner.