Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 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 Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Calypso
FruityApplePearStone fruitLimeCitrusPeach
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Calypso | Santiam |
|---|---|---|
| Alpha acid | 12–16% | 5–8.5% |
| Beta acid | 5–6% | 5.3–8.5% |
| Co-humulone | 38–42% | 18–24% |
| Total oil | 1.5–2.5 mL | 1–2.2 mL |
| Myrcene | 30–45% | 15–25% |
| Humulene | 20–35% | 20–30% |
| Caryophyllene | 9–15% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |