Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
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 Kohatu
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Kohatu
Tropical
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Kohatu | Santiam |
|---|---|---|
| Alpha acid | 6–7% | 5–8.5% |
| Beta acid | 4–6% | 5.3–8.5% |
| Co-humulone | 20–25% | 18–24% |
| Total oil | 1–2 mL | 1–2.2 mL |
| Myrcene | 25–30% | 15–25% |
| Humulene | 30–40% | 20–30% |
| Caryophyllene | 11–16% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |
Spalt