Beers: For a Pale Ale hopped exclusively with German Hallertau, the bitterness from the variety delivers a pleasing and smooth flavor on the palate, providing a pleasant dryness in the finish. For Kolsch styles, German Hallertau adds a delicious berry flavor from flavoring hop additions in Kolsch Styles. As a late addition in dark rye beers, the varietal provides a pleasant spiciness, complementing the spicy qualities of the rye. For lighter hued Belgian styles such as Abbey Singles, German Hallertau creates a citrusy spiciness to the finished beer, especially in additions at 10 and 5 minutes remaining in the boil. When aged for a year at about 70 F in stable conditions, German Hallertau loses most of the alpha acid content, making the hop usable for Lambic styles.