Sterling
Alpha acid
5.5–8.5%
Beta acid
4–6%
Total oil
1–2 mL
United States
Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Key differences
When to pick Sterling
- More myrcene - pronounced citrus and resinous notes
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
Aroma profile and use
Shared aromas
SpicyFloral
Only in Sterling
NobleHerbal
Only in Santiam
Black currant
Property
| Property | Sterling | Santiam |
|---|---|---|
| Alpha acid | 5.5–8.5% | 5–8.5% |
| Beta acid | 4–6% | 5.3–8.5% |
| Co-humulone | 22–28% | 18–24% |
| Total oil | 1–2 mL | 1–2.2 mL |
| Myrcene | 35–45% | 15–25% |
| Humulene | 16–18% | 20–30% |
| Caryophyllene | 5–8% | 6–9% |
| Farnesene | 15–19% | 14–18% |
| Origin | United States | United States |
| Purpose | Aroma | Aroma |
Spalt