Mackinac
Alpha acid
9–14%
Beta acid
2.8–4%
Total oil
1.5–2.2 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 Mackinac
- Higher alpha acid - stronger bittering
- Richer, more complex aroma profile
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
Shared aromas
SpicyFloralBlack currant
Only in Mackinac
TropicalCitrusMelonPapaya
Only in Santiam
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Property
| Property | Mackinac | Santiam |
|---|---|---|
| Alpha acid | 9–14% | 5–8.5% |
| Beta acid | 2.8–4% | 5.3–8.5% |
| Co-humulone | 28–35% | 18–24% |
| Total oil | 1.5–2.2 mL | 1–2.2 mL |
| Myrcene | 15–17% | 15–25% |
| Humulene | 11–12% | 20–30% |
| Caryophyllene | 4–5% | 6–9% |
| Farnesene | 1–2% | 14–18% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |
Spalt