HORT9909
Alpha acid
6–10%
Beta acid
3–4%
Total oil
-
New Zealand
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 HORT9909
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
SpicyBlack currant
Only in HORT9909
LimeHaySweetCitrusLemonNoblePine
Only in Santiam
Floral
Property
| Property | HORT9909 | Santiam |
|---|---|---|
| Alpha acid | 6–10% | 5–8.5% |
| Beta acid | 3–4% | 5.3–8.5% |
| Co-humulone | 27–29% | 18–24% |
| Total oil | - | 1–2.2 mL |
| Myrcene | 49–51% | 15–25% |
| Humulene | 11–13% | 20–30% |
| Caryophyllene | 4–5% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |
Spalt