SantiamvsTettnanger
Santiam (aroma) and Tettnanger (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
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 mL
Germany
Key differences
When to pick Santiam
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Tettnanger
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralSpicyBlack currant
Only in Santiam
-
Only in Tettnanger
Pepper
Property
| Property | Santiam | Tettnanger |
|---|---|---|
| Alpha acid | 5–8.5% | 2.5–5.8% |
| Beta acid | 5.3–8.5% | 2.8–5.3% |
| Co-humulone | 18–24% | 22–28% |
| Total oil | 1–2.2 mL | 0.4–1.1 mL |
| Myrcene | 15–25% | 40–41% |
| Humulene | 20–30% | 20–21% |
| Caryophyllene | 6–9% | 6–7% |
| Farnesene | 14–18% | 11–12% |
| Origin | United States | Germany |
| Purpose | Aroma | Dual purpose |
Lubelski