TettnangervsSantiam
Tettnanger (dual purpose) and Santiam (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 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 Tettnanger
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Santiam
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
SpicyFloralBlack currant
Only in Tettnanger
Pepper
Only in Santiam
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Property
| Property | Tettnanger | Santiam |
|---|---|---|
| Alpha acid | 2.5–5.8% | 5–8.5% |
| Beta acid | 2.8–5.3% | 5.3–8.5% |
| Co-humulone | 22–28% | 18–24% |
| Total oil | 0.4–1.1 mL | 1–2.2 mL |
| Myrcene | 40–41% | 15–25% |
| Humulene | 20–21% | 20–30% |
| Caryophyllene | 6–7% | 6–9% |
| Farnesene | 11–12% | 14–18% |
| Origin | Germany | United States |
| Purpose | Dual purpose | Aroma |
Lubelski