CentennialvsSantiam
Centennial (dual purpose) and Santiam (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Centennial
Alpha acid
7–12%
Beta acid
3.5–5.5%
Total oil
1–3 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 Centennial
- 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
Shared aromas
Floral
Only in Centennial
PineCitrusGrapefruitTangerine
Only in Santiam
SpicyBlack currant
Property
| Property | Centennial | Santiam |
|---|---|---|
| Alpha acid | 7–12% | 5–8.5% |
| Beta acid | 3.5–5.5% | 5.3–8.5% |
| Co-humulone | 23–30% | 18–24% |
| Total oil | 1–3 mL | 1–2.2 mL |
| Myrcene | 55–65% | 15–25% |
| Humulene | 10–20% | 20–30% |
| Caryophyllene | 5–7% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |