Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Key differences
When to pick Santiam
- Aroma-focused - ideal for dry hopping
When to pick Jarrylo
- 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
Spicy
Only in Santiam
FloralBlack currant
Only in Jarrylo
LemonLimeOrangePearBananaWhite
Property
| Property | Santiam | Jarrylo |
|---|---|---|
| Alpha acid | 5–8.5% | 15–17% |
| Beta acid | 5.3–8.5% | 6–7.5% |
| Co-humulone | 18–24% | 34–37% |
| Total oil | 1–2.2 mL | 3.6–4.3 mL |
| Myrcene | 15–25% | 40–55% |
| Humulene | 20–30% | 15–18% |
| Caryophyllene | 6–9% | 8–11% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Motueka