Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
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 Belma
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Santiam
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Belma
OrangeMelonStrawberryPineappleGrapefruitBerryCitrusTropical
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Belma | Santiam |
|---|---|---|
| Alpha acid | 8.5–12.1% | 5–8.5% |
| Beta acid | 4–8% | 5.3–8.5% |
| Co-humulone | - | 18–24% |
| Total oil | 1–2.5 mL | 1–2.2 mL |
| Myrcene | 65–68% | 15–25% |
| Humulene | - | 20–30% |
| Caryophyllene | - | 6–9% |
| Farnesene | - | 14–18% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Huell Melon
Pacific Gem