Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
When to pick Santiam
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Golding
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
Floral
Only in Santiam
SpicyBlack currant
Only in Golding
DelicateSweet
Property
| Property | Santiam | Golding |
|---|---|---|
| Alpha acid | 5–8.5% | 4–6% |
| Beta acid | 5.3–8.5% | 2–3% |
| Co-humulone | 18–24% | 20% |
| Total oil | 1–2.2 mL | 0.4–1 mL |
| Myrcene | 15–25% | 25–35% |
| Humulene | 20–30% | 35–45% |
| Caryophyllene | 6–9% | 13–16% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |
Fuggle
Spalt