BRU-1
Alpha acid
13–15%
Beta acid
8–10%
Total oil
1.5–2 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 BRU-1
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Santiam
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in BRU-1
PineappleGreenFruity
Only in Santiam
FloralSpicyBlack currant
Property
| Property | BRU-1 | Santiam |
|---|---|---|
| Alpha acid | 13–15% | 5–8.5% |
| Beta acid | 8–10% | 5.3–8.5% |
| Co-humulone | 35–37% | 18–24% |
| Total oil | 1.5–2 mL | 1–2.2 mL |
| Myrcene | 50–55% | 15–25% |
| Humulene | 7–8% | 20–30% |
| Caryophyllene | 9–11% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |
Spalt