Hallertauer Tradition hops is another invention of the Hull Hop Research Institute in Germany, and was bred for is resistance and tolerance to disease and fungus. Introduced in 1991, this hops variety is comprised of 47% Hallertau Mittelfruh, 15% Saazer, and Hallertauer Gold. This combination helps set the precedent for the profile of this hops that is sometimes simply called Tradition.
Hallertauer Tradition Hops resembles Hallertau Mittelfruh in many ways. It has a slightly higher alpha acid rating at 4.6%-7.0% making it a good aroma variety. Tradition has relatively low co-humulone and ample humulene oil, which contributes to an earthy and grassy aroma, that is dominated by sweet tones of nectarous fruits including raisins. The humulene itself degrades rapidly in heat, so preserve the earthy character Hallertauer Tradition should be used late in the boil, or during dry hop additions in beer.
As mentioned, Hallertauer Tradition was bred for its resistance to common diseases in the area including Verticillium Wilt, Downy Mildew and Powdery Mildew, with success. The medium size compact cones are ready early to mid season after a vigorous growth cycle. Hallertauer Tradition has reasonably well storage capabilities as well. It is one of those hops from the Hallertau region that has helped to define the German Pilsners and Hefeweizen beers.