Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Opal
Alpha acid
5–14%
Beta acid
3.5–5.5%
Total oil
0.8–1.3 mL
Germany
Key differences
When to pick Santiam
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Opal
- Higher alpha acid - stronger bittering
- 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
FloralSpicyBlack currant
Only in Santiam
-
Only in Opal
CitrusHerbalAnise
Property
| Property | Santiam | Opal |
|---|---|---|
| Alpha acid | 5–8.5% | 5–14% |
| Beta acid | 5.3–8.5% | 3.5–5.5% |
| Co-humulone | 18–24% | 13–34% |
| Total oil | 1–2.2 mL | 0.8–1.3 mL |
| Myrcene | 15–25% | 20–45% |
| Humulene | 20–30% | 30–50% |
| Caryophyllene | 6–9% | 8–15% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Dual purpose |
Styrian Golding