Omega
Alpha acid
9–10%
Beta acid
3–4%
Total oil
-
United Kingdom
Satus
Alpha acid
12–14.5%
Beta acid
8.5–9%
Total oil
1.5–2.8 mL
United States
Key differences
When to pick Omega
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Satus
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Omega
-
Only in Satus
CitrusClean
Property
| Property | Omega | Satus |
|---|---|---|
| Alpha acid | 9–10% | 12–14.5% |
| Beta acid | 3–4% | 8.5–9% |
| Co-humulone | 29% | 32–35% |
| Total oil | - | 1.5–2.8 mL |
| Myrcene | 52–54% | 40–45% |
| Humulene | 16–18% | 15–20% |
| Caryophyllene | 4–6% | 7–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Aroma | Bittering |