SantiamvsPacific Gem
Santiam (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Santiam
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
When to pick Pacific Gem
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
FloralBlack currant
Only in Santiam
Spicy
Only in Pacific Gem
BerryBlackberryOakPine
Property
| Property | Santiam | Pacific Gem |
|---|---|---|
| Alpha acid | 5–8.5% | 13–15% |
| Beta acid | 5.3–8.5% | 7–9% |
| Co-humulone | 18–24% | 35–40% |
| Total oil | 1–2.2 mL | 0.8–1.6 mL |
| Myrcene | 15–25% | 30–40% |
| Humulene | 20–30% | 20–30% |
| Caryophyllene | 6–9% | 6–12% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Bittering |
Spalt