SantiamvsStyrian Eagle
Santiam (aroma) and Styrian Eagle (dual purpose) 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
Styrian Eagle
Alpha acid
12.5–17.5%
Beta acid
3.5–5.5%
Total oil
2.5–4.6 mL
Slovenia
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Styrian Eagle
- 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
Shared aromas
Black currant
Only in Santiam
FloralSpicy
Only in Styrian Eagle
BerryBananaPinePeach
Property
| Property | Santiam | Styrian Eagle |
|---|---|---|
| Alpha acid | 5–8.5% | 12.5–17.5% |
| Beta acid | 5.3–8.5% | 3.5–5.5% |
| Co-humulone | 18–24% | 20–23% |
| Total oil | 1–2.2 mL | 2.5–4.6 mL |
| Myrcene | 15–25% | 52–60% |
| Humulene | 20–30% | 0–2.5% |
| Caryophyllene | 6–9% | 4–7% |
| Farnesene | 14–18% | 6–10% |
| Origin | United States | Slovenia |
| Purpose | Aroma | Dual purpose |
Spalt