Mount RainiervsSantiam
Mount Rainier (dual purpose) and Santiam (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Mount Rainier
Alpha acid
5–9.4%
Beta acid
5–9.2%
Total oil
0.2–3.9 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 Mount Rainier
- More essential oils - more intense aroma
- 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
Shared aromas
FloralSpicy
Only in Mount Rainier
NobleLicoriceCitrus
Only in Santiam
Black currant
Property
| Property | Mount Rainier | Santiam |
|---|---|---|
| Alpha acid | 5–9.4% | 5–8.5% |
| Beta acid | 5–9.2% | 5.3–8.5% |
| Co-humulone | 21–34% | 18–24% |
| Total oil | 0.2–3.9 mL | 1–2.2 mL |
| Myrcene | 58–59% | 15–25% |
| Humulene | 17–18% | 20–30% |
| Caryophyllene | 7–8% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Fuggle
Spalt