Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Key differences
When to pick Santiam
- Aroma-focused - ideal for dry hopping
When to pick Belma
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Santiam
FloralSpicyBlack currant
Only in Belma
OrangeMelonStrawberryPineappleGrapefruitBerryCitrusTropical
Property
| Property | Santiam | Belma |
|---|---|---|
| Alpha acid | 5–8.5% | 8.5–12.1% |
| Beta acid | 5.3–8.5% | 4–8% |
| Co-humulone | 18–24% | - |
| Total oil | 1–2.2 mL | 1–2.5 mL |
| Myrcene | 15–25% | 65–68% |
| Humulene | 20–30% | - |
| Caryophyllene | 6–9% | - |
| Farnesene | 14–18% | - |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Huell Melon
Pacific Gem