Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Bobek
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Floral
Only in Santiam
SpicyBlack currant
Only in Bobek
Pine
Property
| Property | Santiam | Bobek |
|---|---|---|
| Alpha acid | 5–8.5% | 3.5–9.3% |
| Beta acid | 5.3–8.5% | 4–6.6% |
| Co-humulone | 18–24% | 26–31% |
| Total oil | 1–2.2 mL | 0.7–4 mL |
| Myrcene | 15–25% | 30–45% |
| Humulene | 20–30% | 13–19% |
| Caryophyllene | 6–9% | 4–6% |
| Farnesene | 14–18% | 4–7% |
| Origin | United States | Slovenia |
| Purpose | Aroma | Bittering |
Fuggle
Spalt