SantiamvsSouthern Tropic
Santiam (aroma) and Southern Tropic (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
Southern Tropic
Alpha acid
12.6–18.1%
Beta acid
5–6.5%
Total oil
-
South Africa
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Southern Tropic
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Santiam
FloralSpicyBlack currant
Only in Southern Tropic
MelonTroicalGuavaButterscotchLemongrassCoconutPungentPineappleBubblegumCitrus
Property
| Property | Santiam | Southern Tropic |
|---|---|---|
| Alpha acid | 5–8.5% | 12.6–18.1% |
| Beta acid | 5.3–8.5% | 5–6.5% |
| Co-humulone | 18–24% | 26–30% |
| Total oil | 1–2.2 mL | - |
| Myrcene | 15–25% | 19–46% |
| Humulene | 20–30% | 14–40% |
| Caryophyllene | 6–9% | 6–14% |
| Farnesene | 14–18% | 8–11% |
| Origin | United States | South Africa |
| Purpose | Aroma | Bittering |
Spalt