Strisselspalt (Hop) is the major aroma hop variety grown in the Alsace region of France near Strasbourg. It is a landrace variety, that is, an open-pollinated, domesticated plant adapted to a region. Its profile resembles that of Hersbrucker Spät, also a landrace, from which Strisselspalt is thought to be derived. See hersbrucker spät (hop). Genetically, it is also similar to Lublin, Northdown, and Progress. See lublin (hop), northdown (hop), and progress (hop). Its aroma is pleasant and hoppy with moderate intensity, and it is used mainly in international-style lagers and wheat beers. A classic Strisselspalt-based beer is the Alsace bière de mars or bière de printemps, the local, slightly strong, well-matured spring beer—the Alsatian concept of a märzenbier. See märzenbier. In decades past, the American brew giant Anheuser-Busch was by far the largest customer of Strisselspalt, but since the merger of Anheuser-Busch with Brazilian-Belgian InBev in 2008, Strisselspalt has all but vanished from the new entity’s hop requirements. Strisselspalt may also be marketed under the names Alsace, Elsasser (or Elsässer in German), Precoce de Bourgogne, and Tardif de Bourgogne. In the brewhouse, it can be substituted with Mount Hood and Crystal. See crystal (hop) and mount hood (hop).

Strisselspalt is late maturing and yields about 1,500 to 2,000 kg/ha (some 1,350 to 1,800 lb/acre). It has red–green bines and produces plump, medium-size cones with average postharvest stability, retaining 60% to 70% of the alpha acids after 6 months of room temperature storage. Disease resistance is rather poor because it is susceptible to English and French strains of verticillium wilt and shows no resistance to downy and powdery mildew. In Strisselspalt cones, the alpha:beta acid ratio is approximately 1:1, with alpha acids ranging from 3% to 5%, of which 20% to 25% is cohumulone. Myrcene accounts for about 25% of essential oils in Strisselspalt; humulene accounts for about 20%, carophyllene almost 10%, and farnesene less than 1%.