Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Enigma
Alpha acid
13.5–19.4%
Beta acid
4.5–7.1%
Total oil
1.8–3 mL
Australia
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Enigma
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Santiam
FloralSpicyBlack currant
Only in Enigma
TropicalBerryStone fruitRaspberryRedcurrantWhite
Property
| Property | Santiam | Enigma |
|---|---|---|
| Alpha acid | 5–8.5% | 13.5–19.4% |
| Beta acid | 5.3–8.5% | 4.5–7.1% |
| Co-humulone | 18–24% | 37–43% |
| Total oil | 1–2.2 mL | 1.8–3 mL |
| Myrcene | 15–25% | 23–30% |
| Humulene | 20–30% | 12–19% |
| Caryophyllene | 6–9% | 6–8% |
| Farnesene | 14–18% | 9–12% |
| Origin | United States | Australia |
| Purpose | Aroma | Aroma |
Hallertau Blanc
Nelson Sauvin