Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Summer
Alpha acid
5.6–6.4%
Beta acid
4.8–6.1%
Total oil
1.4–2 mL
Australia
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Summer
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Santiam
FloralSpicyBlack currant
Only in Summer
ApricotMelonGrassyCitrusStone fruitPassion fruitPeach
Property
| Property | Santiam | Summer |
|---|---|---|
| Alpha acid | 5–8.5% | 5.6–6.4% |
| Beta acid | 5.3–8.5% | 4.8–6.1% |
| Co-humulone | 18–24% | 20–25% |
| Total oil | 1–2.2 mL | 1.4–2 mL |
| Myrcene | 15–25% | 29–38% |
| Humulene | 20–30% | 28–50% |
| Caryophyllene | 6–9% | 8–11% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | Australia |
| Purpose | Aroma | Aroma |
Spalt