Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 mL
New Zealand
Key differences
When to pick Santiam
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Taiheke
- 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
FloralSpicy
Only in Santiam
Black currant
Only in Taiheke
CitrusTropicalGrapefruitLemonLime
Property
| Property | Santiam | Taiheke |
|---|---|---|
| Alpha acid | 5–8.5% | 5–9% |
| Beta acid | 5.3–8.5% | 5–5.5% |
| Co-humulone | 18–24% | 33–40% |
| Total oil | 1–2.2 mL | 1–1.5 mL |
| Myrcene | 15–25% | 50–60% |
| Humulene | 20–30% | 10–20% |
| Caryophyllene | 6–9% | 5–10% |
| Farnesene | 14–18% | 0–5% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |
Spalt