Spalt (Hop) is a German landrace hop, sometimes known as “Spalter,” from the Spalt region southwest of Nuremburg in Bavaria, which has been a hop growing and trading area since the middle of the 14th century. See spalt hop region. In 1538, Spalt received the world’s first seal of quality for hops, conferred by the Prince-Bishop of Eichstätt. See hop seal. The hop seal was meant to guarantee high quality standards. Spalt is still grown in this region, mostly on small and medium-size farms with deep, loose soil that allows good root development. The area receives 650 mm (25.6 inches) of rain per year as well as ample sunshine, both of which are necessary for the development of the characteristic Spalt hop aroma. Spalt, like its counterparts Hallertauer, Tettnanger, and Saaz, is considered one of the “Noble” hop varieties because of its relatively high aroma content compared with bitterness. Its delicate, spicy aroma works particularly well in such continental European beer styles as pilsner, bock, kölsch, and helles. Spalt is considered the classic hop for altbier, where it supports the beer’s gentle fruitiness. Spalt matures early and grows vigorously with red bines and long lateral branches, but it produces only a modest amount of small cones for a relatively low average yield of only about 1,200 to 1,600 kg/ha (roughly 1,070 to 1,430 lb/acre). Alpha and beta acids both range from 4% to 5%, which is consistent with the other Noble hop varieties. The cohumulone content is moderate at 23% to 28% of alpha acids. Among the variety’s essential oils, myrcene is a low 15%, humulene 25%, caryophyllene 15%, and the floral farnesene a very high 15%.