ToyomidorivsSantiam
Toyomidori (bittering) and Santiam (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Toyomidori
Alpha acid
11–13%
Beta acid
5–6%
Total oil
0.8–1.2 mL
Japan
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 Toyomidori
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Santiam
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Toyomidori
MildFruityTobaccoGreen
Only in Santiam
FloralSpicyBlack currant
Property
| Property | Toyomidori | Santiam |
|---|---|---|
| Alpha acid | 11–13% | 5–8.5% |
| Beta acid | 5–6% | 5.3–8.5% |
| Co-humulone | 40% | 18–24% |
| Total oil | 0.8–1.2 mL | 1–2.2 mL |
| Myrcene | 58–60% | 15–25% |
| Humulene | 9–12% | 20–30% |
| Caryophyllene | 4–5% | 6–9% |
| Farnesene | 0–1% | 14–18% |
| Origin | Japan | United States |
| Purpose | Bittering | Aroma |
Spalt