Celeia
Alpha acid
3–6%
Beta acid
2–4%
Total oil
0.5–3.6 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 Celeia
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
When to pick Santiam
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
Shared aromas
FloralSpicy
Only in Celeia
NobleLavenderEarthyHerbal
Only in Santiam
Black currant
Property
| Property | Celeia | Santiam |
|---|---|---|
| Alpha acid | 3–6% | 5–8.5% |
| Beta acid | 2–4% | 5.3–8.5% |
| Co-humulone | 25–29% | 18–24% |
| Total oil | 0.5–3.6 mL | 1–2.2 mL |
| Myrcene | 26–35% | 15–25% |
| Humulene | 18–23% | 20–30% |
| Caryophyllene | 8–9% | 6–9% |
| Farnesene | 3–7% | 14–18% |
| Origin | Slovenia | United States |
| Purpose | Aroma | Aroma |
Spalt