Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Citra
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Floral
Only in Santiam
SpicyBlack currant
Only in Citra
CitrusGrapefruitPeachMelonLimeGooseberryPassion fruitLychee
Property
| Property | Santiam | Citra |
|---|---|---|
| Alpha acid | 5–8.5% | 10–15% |
| Beta acid | 5.3–8.5% | 3–4.5% |
| Co-humulone | 18–24% | 20–35% |
| Total oil | 1–2.2 mL | 1.5–3 mL |
| Myrcene | 15–25% | 60–70% |
| Humulene | 20–30% | 7–13% |
| Caryophyllene | 6–9% | 5–8% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |