HPA-016
Alpha acid
15.7–18.7%
Beta acid
5.9–9%
Total oil
1.7–1.9 mL
Australia
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 HPA-016
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
When to pick Santiam
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in HPA-016
MandarinCitrusPineFruity
Only in Santiam
FloralSpicyBlack currant
Property
| Property | HPA-016 | Santiam |
|---|---|---|
| Alpha acid | 15.7–18.7% | 5–8.5% |
| Beta acid | 5.9–9% | 5.3–8.5% |
| Co-humulone | 33–37% | 18–24% |
| Total oil | 1.7–1.9 mL | 1–2.2 mL |
| Myrcene | 35–49% | 15–25% |
| Humulene | 0–2% | 20–30% |
| Caryophyllene | 6–12% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | Australia | United States |
| Purpose | Aroma | Aroma |
Spalt