Hop-epedia Project: Tettnanger

Next up in the Hop-epedia Project: Tettnanger hops (known to some as Tettnang and on the streets as Triple T). Now, beerbecue is a pretty patriotic blog. So, we harbor bit of disdain for titles and nobility. That is why we are just now getting around to Tettnanger, our first “noble hop” in the Project.

The term “noble hops” refers to 4 different hops traditionally grown in continental Europe: Tettnanger, Hallertauer, Spalter, and Saaz. They’re all known for their authoritarian sounding names, aromatics, low alpha and beta acids (with around a 1:1 ratio), high humulene, low myrcene, and poor storage.

There are (sort of) two types of Tettnanger: (1) The variety that originates from the south Germany city of Tettnang; and (2) the variety that does not. The German version has a mild, slightly spicy, and floral character and is similar to Saaz grown in the Czech Republic. The others, which many consider to not be technically “noble”, are grown in Switzerland, the United States, and Australia (perhaps elsewhere). They are looked down upon as a bit more coarse and not as “fine”, perhaps because of their higher myrcene content and the soil difference from Tettnang, Germany.

Ahem. NOT just soil. It’s “le terroir”!

In fact, there is a bit of a controversy about US Tettnanger. The allegation is that some hops claimed to be US Tettnanger are from Swiss Tettnanger stock, which were actually Fuggle, or derived from Fuggle, rather than the actual landrace (naturally developed) German Tettnanger. The reasons cited for this scandal range anywhere from a dastardly, conspiratorial coverup by Anheuser-Busch (Fuggles have higher yields) to merely mistakenly cultivating the US version from the Swiss Tettnanger rootstock. You can read more about this here and here, but one of the dudes who discovered this was actually so pissed-off that he decided to create a Tettnanger clone that would grow better in the US: Santiam.

In any case, it appears to me that US Tettnanger is generally different from Fuggle, but I guess just beware of Americans bearing Tettnangers.

Some Tettnanger Beers (noted if known to be Tettnang Tettnanger)
Mikkeller Tettnanger Single Hop (Thanks to thisiswhyimdrunk for sending this my way).
Samuel Adams Boston Lager (Tettnang)
Samuel Adams Octoberfest (Tettnang)
OK, so Sam Adams uses Tettnanger like they’re going out of style: Old Fezziwig, Noble Pils, Double Bock…
North Coast Scrimshaw Pilsner
Saranac Summer Ale and Oktoberfest
Most Gordon Biersch beers use Hallertau, Tettnang, or both.
Red Hook ESB
Otter Creek Otoberfest

German Tettnanger Stats
Yield: 1014-1235 lbs/acre
Alpha Acid (%): 3 – 6
Beta Acid (%): 3 – 4
Cohumulone (% of AA): 20 – 25
Total Oils (%v/w): 0.5 – 0.9
– Myrcene (% of whole oil): 20 – 20
– Humulene (% of whole oil): 18 – 23
– Caryophyllene (% of whole oil): 6 – 11
– Farnesene (% of whole oil): 16 – 24
Stability in storage: Fair

US Tettnanger Description From USA Hops Variety Manual
Tettnang is a traditional German land-race variety known for its noble aroma that is pleasant and slightly spicy. It remains well established in the Tettnang growing region of Germany, and is also grown in Oregon and Washington. American grown Tettnang is reported to have slightly higher myrcene levels than its German counterpart.”

Yield (kilos per hectare) 1,000 – 1,500

Yield (lbs per acre) 900 – 1,340
Alpha Acids 4.0 – 5.0%
Beta Acids 3.0 – 4.0%
Cohumulone (% of alpha acids) 20 – 25%
Total Oils (Mls. per 100 grams dried hops) 0.4 – 0.8
Myrcene (as % of total oils) 36 – 45%
Caryophyllene (as % of total oils) 6.0 – 7.0%
Humulene (as % of total oils) 18 – 23%
Farnesene (as % of total oils) 5.0 – 8.0%
Storage (% alpha acids remaining after 6 months storage at 20° C) 55 – 60%
Possible Substitutions German Tettnang, Spalt, Spalt Select, 
Santiam

Fuggle (US) Description From USA Hops Variety Manual
This classic English aroma variety has long been grown in both Oregon and Washington. It has a typical English aroma and contributes a balanced bitterness. Fuggle is very suitable for English and American-style Ales.

Yield (kilos per hectare) 1,200 – 1,800
Yield (lbs per acre) 1,070 – 1,600
Alpha Acids 4.0 – 5.5%
Beta Acids 1.5 – 2.0%
Cohumulone (% of alpha acids) 25 – 32%
Total Oils (Mls. per 100 grams dried hops) 0.7 – 1.2
Myrcene (as % of total oils) 40 – 50%
Caryophyllene (as % of total oils) 6.0 – 10%
Humulene (as % of total oils) 20 – 26%
Farnesene (as % of total oils) 4.0 – 5.0%
Storage (% alpha acids remaining after 6 months storage at 20° C) 60 – 65%
Possible Substitutions English Fuggle, Styrian Golding, 
Willamette

Santiam Description From USA Hops Variety Manual
Released in 1997, Santiam was bred from Tettnang, Hallertau, and a cultivar derived from Cascade. Its resin, oil, and flavor profile are similar to Tettnang, but it has the lower Cohumulone of Hallertau.

Yield (kilos per hectare) 1,600 – 2,350
Yield (lbs per acre) 1,400 – 2,100
Alpha Acids 5.0 – 7.0%
Beta Acids 6.0 – 8.0%
Cohumulone (% of alpha acids) 22 – 24%
Total Oils (Mls. per 100 grams dried hops) 1.3 – 1.5
Myrcene (as % of total oils) 27 – 36%
Caryophyllene (as % of total oils) 7.0 – 8.0%
Humulene (as % of total oils) 23 – 26%
Farnesene (as % of total oils) 13 – 16%
Storage (% alpha acids remaining after 6 months storage at 20° C) Average
Possible Substitutions Tettnang, Spalt, Spalt Select

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