Hallertauer Hersbrucker

[peas_and_corn]

Tradition and Mittelfrueh were discussed here, and Pacific was discussed here, so let's have some more hallertauer discussion with Hallertauer Hersbruck. Specs from here:

German Hallertauer Hersbruck
Traditional German landrace variety selected in the Hersbruck area

Characteristics
Aroma: Mild to semi-strong, pleasant, hoppy
Cone Structure: Plump, round, medium-sized cone and quite tight
Lupulin: Moderate amount, dark yellow in color

Growth & Harvest Information
Growth Habit: Quite vigorous and croppy
Maturity: Late
Yield: 1600 - 2000 kg./ha. or 1400 - 1800 lb./ac.
Pickability: Good
Drying and Baling: No problems
Storageability: 55 - 65% of alpha acids remaining after six (6) months at 20 C
Disease Reaction: Fair to good resistance to German strains of Verticillium wilt. No resistance to downy mildew

Acid Composition
Alpha Acid: 3.0 - 5.0% w/w
Beta Acids: 4.0- 5.5% w/w
Co-Humulone: 18 - 24% of alpha acids

Oil Composition
Total Oil: 0.4 - 0.8 mls/100 grams
Myrcene: 15 - 25% of whole oil
Humulene: 18 - 32% of whole oil
Caryophyllene: 9 - 14% of whole oil
Farnesene: <0.1% of whole oil

General Trade Perception
Good to very good aroma hop

Other Information
Grown widely not only in the Hallertau but also in Spalt and Hersbruck areas.

So, what's it like compared to the other hallertauers? What beers do you like to use it in? Discuss!