Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Tango
Alpha acid
7.5–11%
Beta acid
7.5–10%
Total oil
2.4–4 mL
Germany
Key differences
When to pick Santiam
- Aroma-focused - ideal for dry hopping
When to pick Tango
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Spicy
Only in Santiam
FloralBlack currant
Only in Tango
Passion fruitPineappleCitrus
Property
| Property | Santiam | Tango |
|---|---|---|
| Alpha acid | 5–8.5% | 7.5–11% |
| Beta acid | 5.3–8.5% | 7.5–10% |
| Co-humulone | 18–24% | 19–25% |
| Total oil | 1–2.2 mL | 2.4–4 mL |
| Myrcene | 15–25% | - |
| Humulene | 20–30% | - |
| Caryophyllene | 6–9% | - |
| Farnesene | 14–18% | - |
| Origin | United States | Germany |
| Purpose | Aroma | Dual purpose |