Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Sabro
Alpha acid
12–17%
Beta acid
4–7%
Total oil
1.8–3.5 mL
United States
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Sabro
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- 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 Sabro
CitrusTangerineCoconutTropicalStone fruitCedarMintCreamHerbal
Property
| Property | Santiam | Sabro |
|---|---|---|
| Alpha acid | 5–8.5% | 12–17% |
| Beta acid | 5.3–8.5% | 4–7% |
| Co-humulone | 18–24% | 20–24% |
| Total oil | 1–2.2 mL | 1.8–3.5 mL |
| Myrcene | 15–25% | 50–68% |
| Humulene | 20–30% | 7–14% |
| Caryophyllene | 6–9% | 7–11% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |
Spalt