Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 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 Stirling
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Santiam
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
SpicyFloral
Only in Stirling
HerbalCitus
Only in Santiam
Black currant
Property
| Property | Stirling | Santiam |
|---|---|---|
| Alpha acid | 6–12% | 5–8.5% |
| Beta acid | 4–6% | 5.3–8.5% |
| Co-humulone | 21–28% | 18–24% |
| Total oil | 1.3–1.9 mL | 1–2.2 mL |
| Myrcene | 44–48% | 15–25% |
| Humulene | 19–23% | 20–30% |
| Caryophyllene | 5–7% | 6–9% |
| Farnesene | 11–17% | 14–18% |
| Origin | United States | United States |
| Purpose | Dual purpose | Aroma |
Spalt