Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Cluster
Alpha acid
5.5–9%
Beta acid
4.5–6%
Total oil
0.4–1 mL
United States
Key differences
When to pick Santiam
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Cluster
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Floral
Only in Santiam
SpicyBlack currant
Only in Cluster
EarthySweet
Property
| Property | Santiam | Cluster |
|---|---|---|
| Alpha acid | 5–8.5% | 5.5–9% |
| Beta acid | 5.3–8.5% | 4.5–6% |
| Co-humulone | 18–24% | 33–43% |
| Total oil | 1–2.2 mL | 0.4–1 mL |
| Myrcene | 15–25% | 38–46% |
| Humulene | 20–30% | 15–20% |
| Caryophyllene | 6–9% | 8–10% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |