Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
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 Lubelski
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
FloralSpicy
Only in Santiam
Black currant
Only in Lubelski
MagnoliaLavender
Property
| Property | Santiam | Lubelski |
|---|---|---|
| Alpha acid | 5–8.5% | 3–5% |
| Beta acid | 5.3–8.5% | 2.5–4% |
| Co-humulone | 18–24% | 22–28% |
| Total oil | 1–2.2 mL | 0.5–1.2 mL |
| Myrcene | 15–25% | 22–35% |
| Humulene | 20–30% | 30–40% |
| Caryophyllene | 6–9% | 6–11% |
| Farnesene | 14–18% | 10–14% |
| Origin | United States | Poland |
| Purpose | Aroma | Aroma |
Spalt