Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Aramis
Alpha acid
5.5–8.5%
Beta acid
3–5.5%
Total oil
1.2–1.6 mL
France
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Aramis
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralSpicyBlack currant
Only in Santiam
-
Only in Aramis
GreenHerbalCitrusGrassy
Property
| Property | Santiam | Aramis |
|---|---|---|
| Alpha acid | 5–8.5% | 5.5–8.5% |
| Beta acid | 5.3–8.5% | 3–5.5% |
| Co-humulone | 18–24% | 20–42% |
| Total oil | 1–2.2 mL | 1.2–1.6 mL |
| Myrcene | 15–25% | 38–41% |
| Humulene | 20–30% | 19–22% |
| Caryophyllene | 6–9% | 2–8% |
| Farnesene | 14–18% | 2–4% |
| Origin | United States | France |
| Purpose | Aroma | Aroma |
Challenger