HBC 586
Alpha acid
18–22%
Beta acid
11–14%
Total oil
2.5–4.5 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 HBC 586
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Santiam
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Spicy
Only in HBC 586
MangoLycheeCitrusHerbalGuava
Only in Santiam
FloralBlack currant
Property
| Property | HBC 586 | Santiam |
|---|---|---|
| Alpha acid | 18–22% | 5–8.5% |
| Beta acid | 11–14% | 5.3–8.5% |
| Co-humulone | 35–40% | 18–24% |
| Total oil | 2.5–4.5 mL | 1–2.2 mL |
| Myrcene | 55–65% | 15–25% |
| Humulene | 8–12% | 20–30% |
| Caryophyllene | 8–10% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Spalt