Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Simcoe
Alpha acid
11–15%
Beta acid
3–5%
Total oil
0.8–3.2 mL
United States
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Simcoe
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Santiam
FloralSpicyBlack currant
Only in Simcoe
FruityEarthyGrapefruitPassion fruitPineBerryApricotBubblegumCitrus
Property
| Property | Santiam | Simcoe |
|---|---|---|
| Alpha acid | 5–8.5% | 11–15% |
| Beta acid | 5.3–8.5% | 3–5% |
| Co-humulone | 18–24% | 15–21% |
| Total oil | 1–2.2 mL | 0.8–3.2 mL |
| Myrcene | 15–25% | 40–50% |
| Humulene | 20–30% | 15–20% |
| Caryophyllene | 6–9% | 8–14% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Spalt