Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
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 Bobek
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Floral
Only in Bobek
Pine
Only in Santiam
SpicyBlack currant
Property
| Property | Bobek | Santiam |
|---|---|---|
| Alpha acid | 3.5–9.3% | 5–8.5% |
| Beta acid | 4–6.6% | 5.3–8.5% |
| Co-humulone | 26–31% | 18–24% |
| Total oil | 0.7–4 mL | 1–2.2 mL |
| Myrcene | 30–45% | 15–25% |
| Humulene | 13–19% | 20–30% |
| Caryophyllene | 4–6% | 6–9% |
| Farnesene | 4–7% | 14–18% |
| Origin | Slovenia | United States |
| Purpose | Bittering | Aroma |
Fuggle
Spalt