Samba
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 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 Samba
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Samba
TropicalPineappleMangoStone fruitCandyOrange
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Samba | Santiam |
|---|---|---|
| Alpha acid | 8–12% | 5–8.5% |
| Beta acid | 4–6% | 5.3–8.5% |
| Co-humulone | 28–32% | 18–24% |
| Total oil | 1.5–2.5 mL | 1–2.2 mL |
| Myrcene | - | 15–25% |
| Humulene | - | 20–30% |
| Caryophyllene | - | 6–9% |
| Farnesene | - | 14–18% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |
Spalt