Aramis
Alpha acid
5.5–8.5%
Beta acid
3–5.5%
Total oil
1.2–1.6 mL
France
Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Key differences
When to pick Aramis
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
Shared aromas
SpicyBlack currantFloral
Only in Aramis
GreenHerbalCitrusGrassy
Only in Santiam
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Property
| Property | Aramis | Santiam |
|---|---|---|
| Alpha acid | 5.5–8.5% | 5–8.5% |
| Beta acid | 3–5.5% | 5.3–8.5% |
| Co-humulone | 20–42% | 18–24% |
| Total oil | 1.2–1.6 mL | 1–2.2 mL |
| Myrcene | 38–41% | 15–25% |
| Humulene | 19–22% | 20–30% |
| Caryophyllene | 2–8% | 6–9% |
| Farnesene | 2–4% | 14–18% |
| Origin | France | United States |
| Purpose | Aroma | Aroma |
Challenger