Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Key differences
When to pick Santiam
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Wai-iti
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Spicy
Only in Santiam
FloralBlack currant
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Property
| Property | Santiam | Wai-iti |
|---|---|---|
| Alpha acid | 5–8.5% | 2.5–3.5% |
| Beta acid | 5.3–8.5% | 4.5–5.5% |
| Co-humulone | 18–24% | 22–24% |
| Total oil | 1–2.2 mL | 1.4–1.8 mL |
| Myrcene | 15–25% | 2–4% |
| Humulene | 20–30% | 27–29% |
| Caryophyllene | 6–9% | 8–10% |
| Farnesene | 14–18% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |
Spalt