Pahto
Alpha acid
17–20%
Beta acid
4.5–6%
Total oil
1–2.5 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 Pahto
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Pahto
NeutralHerbalEarthyCleanSmooth
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Pahto | Santiam |
|---|---|---|
| Alpha acid | 17–20% | 5–8.5% |
| Beta acid | 4.5–6% | 5.3–8.5% |
| Co-humulone | 26–32% | 18–24% |
| Total oil | 1–2.5 mL | 1–2.2 mL |
| Myrcene | 58–72% | 15–25% |
| Humulene | 8–11% | 20–30% |
| Caryophyllene | 3–6% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | United States | United States |
| Purpose | Bittering | Aroma |
Spalt