Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Saphir
Alpha acid
2–4.5%
Beta acid
4–7%
Total oil
0.8–1.4 mL
Germany
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 Saphir
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
FloralSpicy
Only in Santiam
Black currant
Only in Saphir
FruityTangerine
Property
| Property | Santiam | Saphir |
|---|---|---|
| Alpha acid | 5–8.5% | 2–4.5% |
| Beta acid | 5.3–8.5% | 4–7% |
| Co-humulone | 18–24% | 12–17% |
| Total oil | 1–2.2 mL | 0.8–1.4 mL |
| Myrcene | 15–25% | 25–40% |
| Humulene | 20–30% | 20–30% |
| Caryophyllene | 6–9% | 9–14% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | Germany |
| Purpose | Aroma | Aroma |