Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 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 Stirling
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralSpicy
Only in Santiam
Black currant
Only in Stirling
HerbalCitus
Property
| Property | Santiam | Stirling |
|---|---|---|
| Alpha acid | 5–8.5% | 6–12% |
| Beta acid | 5.3–8.5% | 4–6% |
| Co-humulone | 18–24% | 21–28% |
| Total oil | 1–2.2 mL | 1.3–1.9 mL |
| Myrcene | 15–25% | 44–48% |
| Humulene | 20–30% | 19–23% |
| Caryophyllene | 6–9% | 5–7% |
| Farnesene | 14–18% | 11–17% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Spalt