Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Zagrava
Alpha acid
4–7%
Beta acid
8–12%
Total oil
2–3 mL
Ukraine
Key differences
When to pick Santiam
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
When to pick Zagrava
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
FloralSpicy
Only in Santiam
Black currant
Only in Zagrava
HerbalFruity
Property
| Property | Santiam | Zagrava |
|---|---|---|
| Alpha acid | 5–8.5% | 4–7% |
| Beta acid | 5.3–8.5% | 8–12% |
| Co-humulone | 18–24% | 24–28% |
| Total oil | 1–2.2 mL | 2–3 mL |
| Myrcene | 15–25% | 30–50% |
| Humulene | 20–30% | 14–16% |
| Caryophyllene | 6–9% | 7–8% |
| Farnesene | 14–18% | 12–18% |
| Origin | United States | Ukraine |
| Purpose | Aroma | Dual purpose |
Lubelski
Spalt