Marynka
Alpha acid
7.5–12%
Beta acid
10–13%
Total oil
1.8–3.3 mL
Poland
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 Marynka
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Santiam
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Marynka
HayLicoriceLemonGrapefruitAniseEarthyHerbalCitrus
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Marynka | Santiam |
|---|---|---|
| Alpha acid | 7.5–12% | 5–8.5% |
| Beta acid | 10–13% | 5.3–8.5% |
| Co-humulone | 26–33% | 18–24% |
| Total oil | 1.8–3.3 mL | 1–2.2 mL |
| Myrcene | 28–31% | 15–25% |
| Humulene | 33–36% | 20–30% |
| Caryophyllene | 10–13% | 6–9% |
| Farnesene | 1–3% | 14–18% |
| Origin | Poland | United States |
| Purpose | Dual purpose | Aroma |
Spalt