Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
USDA 008
Alpha acid
10.1–11.1%
Beta acid
2.7–3.3%
Total oil
1.6–1.7 mL
United States
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick USDA 008
- Higher alpha acid - stronger bittering
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Floral
Only in Santiam
SpicyBlack currant
Only in USDA 008
CitrusSweetPeachMangoStone fruit
Property
| Property | Santiam | USDA 008 |
|---|---|---|
| Alpha acid | 5–8.5% | 10.1–11.1% |
| Beta acid | 5.3–8.5% | 2.7–3.3% |
| Co-humulone | 18–24% | 25–26% |
| Total oil | 1–2.2 mL | 1.6–1.7 mL |
| Myrcene | 15–25% | 6–7% |
| Humulene | 20–30% | 48–49% |
| Caryophyllene | 6–9% | 16–17% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United States |
| Purpose | Aroma | Dual purpose |
Spalt