The Tettnanger hop is a Saazer form. It is cultivated exclusively in Tettnang and produces a medium yield.

Bitters			Superior aroma type
α-acids	2,5 – 5,5% (*)		• middle bitter value
β-acids	3,0 – 5,0% (*)		• very good aroma
Cohumulon	22 – 28% (x)		• medium keeping stability
Colupulon	40 – 45% (x)
Polyphenole
Total Content	5,0 – 6,0% (*)
Xanthohumol	0,3 – 0,4% (*)
Aromatics			Disease resistance:
Total oil	0,5 – 0,9% (•)		• Wiltgood
Myrcen	20– 35% (x)		• Peronospore middle-slight
Linalool	0,4 – 0,9% (x)		• True mildewslight
β-Caryophyllen	6 – 11% (x)
Aromadendren	< 0,2% (x)
Humulen	22 – 32% (x)
Farnesen	16 - 24% (x)		Ripeningearly
β-Selinen	0,5 – 1,0% (x)		Storage stabilitymiddle
α-Selinen	0,5 – 1,0% (x)		Average yield1.300 kg/ha
(*)weight-% – (x) % relative – (•) ml/100g hops
Headspace gas chromatograph
1 = Myrcen · ISN = internal standard · 2 = Linalool · 3 = β-Caryophyllen · 4 = Aromadendren · 5 = Humulen · 6 = Farnesen 7 = β-Selinen · 8 = α-Selinen
Grading