Wakatu
Alpha acid
6.5–8.5%
Beta acid
8–8.5%
Total oil
0.9–1.2 mL
New Zealand
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 Wakatu
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Santiam
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Floral
Only in Wakatu
LimeTropicalZest
Only in Santiam
SpicyBlack currant
Property
| Property | Wakatu | Santiam |
|---|---|---|
| Alpha acid | 6.5–8.5% | 5–8.5% |
| Beta acid | 8–8.5% | 5.3–8.5% |
| Co-humulone | 28–30% | 18–24% |
| Total oil | 0.9–1.2 mL | 1–2.2 mL |
| Myrcene | 35–36% | 15–25% |
| Humulene | 16–17% | 20–30% |
| Caryophyllene | 8–9% | 6–9% |
| Farnesene | 6–7% | 14–18% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |
Spalt