Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Yeoman
Alpha acid
12–16%
Beta acid
4–5%
Total oil
1.7–2.4 mL
United Kingdom
Key differences
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Yeoman
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Santiam
FloralSpicyBlack currant
Only in Yeoman
NobleCitrus
Property
| Property | Santiam | Yeoman |
|---|---|---|
| Alpha acid | 5–8.5% | 12–16% |
| Beta acid | 5.3–8.5% | 4–5% |
| Co-humulone | 18–24% | 25% |
| Total oil | 1–2.2 mL | 1.7–2.4 mL |
| Myrcene | 15–25% | 47–49% |
| Humulene | 20–30% | 19–21% |
| Caryophyllene | 6–9% | 9–10% |
| Farnesene | 14–18% | 0–1% |
| Origin | United States | United Kingdom |
| Purpose | Aroma | Dual purpose |
Spalt