SantiamvsHallertau Blanc
Santiam and Hallertau Blanc are popular aroma hops. Below you'll find a comparison of alpha and beta acids, aroma profiles and oil composition.
Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Hallertau Blanc
Alpha acid
9–12%
Beta acid
4–7%
Total oil
0.8–2.2 mL
Germany
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Hallertau Blanc
- Higher alpha acid - stronger bittering
- 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 Hallertau Blanc
PineappleGooseberryWhiteGrapesLemongrassPassion fruitCleanSauvignon
Property
| Property | Santiam | Hallertau Blanc |
|---|---|---|
| Alpha acid | 5–8.5% | 9–12% |
| Beta acid | 5.3–8.5% | 4–7% |
| Co-humulone | 18–24% | 22–35% |
| Total oil | 1–2.2 mL | 0.8–2.2 mL |
| Myrcene | 15–25% | 50–75% |
| Humulene | 20–30% | 0–3% |
| Caryophyllene | 6–9% | 0–2% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Aroma |
Enigma
Nelson Sauvin