Hop comparison
Santiam vs Willamette
Santiam and Willamette are both aroma hops from USA. Alpha acids: 5.5–7% for Santiam versus 4.8–7.5% for Willamette, a similar bittering potential. Total oil: 1.3–1.7 versus 1–1.4 mL/100 g. Shared aroma notes: herbal, floral. Santiam adds spicy; Willamette, slightly spicy, hoppy, earthy. By aroma families, descriptors, use and alpha acids, they are among each other's closest profiles in the catalogue.
| Santiam | Willamette | |
|---|---|---|
| Use | Aroma hop | Aroma hop |
| Origin | USA | USA, Argentina |
| Year | – | 1976 |
| Breeder | – | USDA |
| Alpha acids (% w/w) | 5.5–7 | 4.8–7.5 |
| Beta acids (% w/w) | 7–8.5 | 3.3–4.8 |
| Co-humulone (% of alpha) | 20–22 | 30–35 |
| Total oil (mL/100 g) | 1.3–1.7 | 1–1.4 |
| Myrcene (% of oil) | – | 40 |
| Humulene (% of oil) | – | 18.7–22 |
| Caryophyllene (% of oil) | – | 7–8 |
| Farnesene (% of oil) | 13–16 | 4.5–6 |
| Linalool (% of oil) | – | 0.8–0.9 |
| Aroma families | floral, herbal, spicy | citrus, tropical fruit, floral, herbal, spicy, earthy and woody |
| Descriptors | spicy, herbal, floral | slightly spicy, hoppy, earthy, ginger, citrusy, flowers, herbs, mild spice |
| Sources | 1 | 5 |
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