Opal
Alpha acid
5–14%
Beta acid
3.5–5.5%
Total oil
0.8–1.3 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 Opal
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Santiam
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Black currantSpicyFloral
Only in Opal
CitrusHerbalAnise
Only in Santiam
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Property
| Property | Opal | Santiam |
|---|---|---|
| Alpha acid | 5–14% | 5–8.5% |
| Beta acid | 3.5–5.5% | 5.3–8.5% |
| Co-humulone | 13–34% | 18–24% |
| Total oil | 0.8–1.3 mL | 1–2.2 mL |
| Myrcene | 20–45% | 15–25% |
| Humulene | 30–50% | 20–30% |
| Caryophyllene | 8–15% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | Germany | United States |
| Purpose | Dual purpose | Aroma |
Styrian Golding