Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 mL
Germany
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 Monroe
- Richer, more complex aroma profile
When to pick Santiam
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Monroe | Santiam |
|---|---|---|
| Alpha acid | 2.5–2.9% | 5–8.5% |
| Beta acid | 6.5–7.5% | 5.3–8.5% |
| Co-humulone | - | 18–24% |
| Total oil | 0.95–1 mL | 1–2.2 mL |
| Myrcene | - | 15–25% |
| Humulene | - | 20–30% |
| Caryophyllene | - | 6–9% |
| Farnesene | - | 14–18% |
| Origin | Germany | United States |
| Purpose | Aroma | Aroma |