Gaia
Alpha acid
12–15%
Beta acid
5–10%
Total oil
1.5–2.5 mL
Czech Republic
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 Gaia
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Santiam
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Spicy
Only in Gaia
Hoppy
Only in Santiam
FloralBlack currant
Property
| Property | Gaia | Santiam |
|---|---|---|
| Alpha acid | 12–15% | 5–8.5% |
| Beta acid | 5–10% | 5.3–8.5% |
| Co-humulone | 20–29% | 18–24% |
| Total oil | 1.5–2.5 mL | 1–2.2 mL |
| Myrcene | 23–37% | 15–25% |
| Humulene | 2–4% | 20–30% |
| Caryophyllene | 9–12% | 6–9% |
| Farnesene | 5–7% | 14–18% |
| Origin | Czech Republic | United States |
| Purpose | Bittering | Aroma |
Spalt