Harlequin
Alpha acid
9–12%
Beta acid
7–9%
Total oil
1–1.6 mL
UK
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 Harlequin
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Santiam
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Harlequin
Passion fruitPeachPineapple
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Harlequin | Santiam |
|---|---|---|
| Alpha acid | 9–12% | 5–8.5% |
| Beta acid | 7–9% | 5.3–8.5% |
| Co-humulone | 27–31% | 18–24% |
| Total oil | 1–1.6 mL | 1–2.2 mL |
| Myrcene | 59–61% | 15–25% |
| Humulene | 4–6% | 20–30% |
| Caryophyllene | - | 6–9% |
| Farnesene | 9–11% | 14–18% |
| Origin | UK | United States |
| Purpose | Dual purpose | Aroma |
Spalt