SantiamvsChallenger
Santiam (aroma) and Challenger (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Challenger
Alpha acid
6.5–9%
Beta acid
3–4.5%
Total oil
1–1.7 mL
United Kingdom
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Challenger
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Santiam
FloralSpicyBlack currant
Only in Challenger
CedarGreenFruity
Property
| Property | Santiam | Challenger |
|---|---|---|
| Alpha acid | 5–8.5% | 6.5–9% |
| Beta acid | 5.3–8.5% | 3–4.5% |
| Co-humulone | 18–24% | 20–25% |
| Total oil | 1–2.2 mL | 1–1.7 mL |
| Myrcene | 15–25% | 30–42% |
| Humulene | 20–30% | 24–26% |
| Caryophyllene | 6–9% | 9–10% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Dual purpose |
Spalt