Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
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 Riwaka
- More myrcene - pronounced citrus and resinous notes
When to pick Santiam
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Riwaka
TropicalPassion fruitGrapefruitCitrus
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Riwaka | Santiam |
|---|---|---|
| Alpha acid | 4.5–6.5% | 5–8.5% |
| Beta acid | 4–5% | 5.3–8.5% |
| Co-humulone | 29–38% | 18–24% |
| Total oil | 0.8–1.5 mL | 1–2.2 mL |
| Myrcene | 67–70% | 15–25% |
| Humulene | 8–10% | 20–30% |
| Caryophyllene | 2–6% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Aroma |