Hops

A good share of the hops used for Stuttgart Pilsner grows close to home, in Tettnang, in the hinterland of Lake Constance. The growing region lies in Württemberg and ranks among Germany's four major hop-growing areas. Since 2010, Tettnang hops have carried protected geographical indication (PGI) status.

For comparison: the Hallertau region in Bavaria spans roughly 17,129 hectares, about 83 percent of Germany's total hop-growing area of 18,962 hectares. Tettnang is far smaller. The 2025 harvest there is projected at 2,598 tonnes, an industry estimate meant only to indicate scale. No hectare figure is documented here.

The namesake variety is called Tettnanger. It's considered a fine aroma hop, meaning it contributes floral and herbal notes to the beer rather than bitterness. Dinkelacker states that its CD-Pils uses Tettnanger hops, to which it credits the beer's floral character.

Brewers distinguish between two roles. Bittering hops go into the kettle early and provide the bitterness, while aroma hops are added late and contribute the fragrance. A Pilsner needs both: a clean bitterness that doesn't linger too long, topped with a touch of floral character. Hops also act as a natural preservative, keeping the beer fresh longer.

No hops grow within the Stuttgart Kessel itself—wine dominates there instead. The cones, as the small green flowers are called, travel from Tettnang into the city and are usually processed into pellets, compressed for easier storage.