Herkules
Alpha acid
12–17%
Beta acid
4–5.5%
Total oil
1.4–2.4 mL
Germany
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 Herkules
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Herkules
CitrusMelon
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Herkules | Santiam |
|---|---|---|
| Alpha acid | 12–17% | 5–8.5% |
| Beta acid | 4–5.5% | 5.3–8.5% |
| Co-humulone | 32–38% | 18–24% |
| Total oil | 1.4–2.4 mL | 1–2.2 mL |
| Myrcene | 30–50% | 15–25% |
| Humulene | 30–45% | 20–30% |
| Caryophyllene | 7–12% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | Germany | United States |
| Purpose | Bittering | Aroma |