Contessa
Alpha acid
3–5%
Beta acid
5–7.4%
Total oil
0.8–1.9 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 Contessa
- Bittering workhorse - efficient in the mash
When to pick Santiam
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Floral
Only in Contessa
GreenLemongrassPear
Only in Santiam
SpicyBlack currant
Property
| Property | Contessa | Santiam |
|---|---|---|
| Alpha acid | 3–5% | 5–8.5% |
| Beta acid | 5–7.4% | 5.3–8.5% |
| Co-humulone | 29–32% | 18–24% |
| Total oil | 0.8–1.9 mL | 1–2.2 mL |
| Myrcene | - | 15–25% |
| Humulene | - | 20–30% |
| Caryophyllene | - | 6–9% |
| Farnesene | - | 14–18% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |
Spalt