Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Sterling
Alpha acid
5.5–8.5%
Beta acid
4–6%
Total oil
1–2 mL
United States
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Sterling
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
FloralSpicy
Only in Santiam
Black currant
Only in Sterling
NobleHerbal
Property
| Property | Santiam | Sterling |
|---|---|---|
| Alpha acid | 5–8.5% | 5.5–8.5% |
| Beta acid | 5.3–8.5% | 4–6% |
| Co-humulone | 18–24% | 22–28% |
| Total oil | 1–2.2 mL | 1–2 mL |
| Myrcene | 15–25% | 35–45% |
| Humulene | 20–30% | 16–18% |
| Caryophyllene | 6–9% | 5–8% |
| Farnesene | 14–18% | 15–19% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |
Spalt