Tango
Alpha acid
7.5–11%
Beta acid
7.5–10%
Total oil
2.4–4 mL
Germany
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 Tango
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Santiam
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Spicy
Only in Tango
Passion fruitPineappleCitrus
Only in Santiam
FloralBlack currant
Property
| Property | Tango | Santiam |
|---|---|---|
| Alpha acid | 7.5–11% | 5–8.5% |
| Beta acid | 7.5–10% | 5.3–8.5% |
| Co-humulone | 19–25% | 18–24% |
| Total oil | 2.4–4 mL | 1–2.2 mL |
| Myrcene | - | 15–25% |
| Humulene | - | 20–30% |
| Caryophyllene | - | 6–9% |
| Farnesene | - | 14–18% |
| Origin | Germany | United States |
| Purpose | Dual purpose | Aroma |