US Tettnang vs. german grown
i am wondering if anybody has experience if there is a vast difference between german grown and US grown Tettnanger hops. according to the hopguide on BeerAdvocate:
"...Tettnang is an aroma-type cultivar which originated in the Tettnang hop growing area of Germany as a land-race hop. It is grown in the U.S.A. in Oregon and Washington State.
The original noble hop from the Tettnang region of Germany, ideal for your finest lagers and wheat beers. This limited availability hop has a fine, pure aroma, that is not present in United States grown Tettnanger. (alpha acid: 4.0-5.0% / beta acid: 3.5-4.5%)..."
i want to use it for dry hopping(or hopfenstopfen) so i wonder if i can get the same results ith US hops like when i use the german grown.
There are conflicting stories about what might have happened, but American Tettnang is genetically similar to Fuggle. German Tettnanger is almost genetical identical to Saaz and Spalt Spalter.
Sterling will come closer to giving you the same aroma profile.
Originally Posted by hotbrewer