|Country:||United States of America (USA)|
Purchase Santiam Hops
Santiam hops are available to be purchased from multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Amazon.com. Every supplier may have different prices, harvest years and amounts available for purchase.
Origin and Geneology of the Santiam Hop
Santiam's parent varietals are Swiss Tettnanger, German Hallertau Mittelfruher and Cascade. It was rleased in 1997 by the USDA.
US hops begin to be harvested in mid-to-late August for most aroma varieties.
Flavor & Aroma Profile of Santiam Hops
Santiam is an aroma hop that is typically used in only late boil additions, including dry hopping.
Santiam hops have aroma descriptors that include black pepper, floral and spice.
Brewing Values for Santiam Hops
These are the common ranges that we've seen with Santiam hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.
|Alpha Acid % (AA)|
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness. Learn more »
|Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.||5.3-8.5%6.9% avg|
|Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.||1:1 - 2:11:1 avg|
|Hop Storage Index (HSI)The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C). The freshest hops will always be the best.||45% (Poor) 0.4-0.5|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||18-24%21% avg|
|Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »||1-2.2 mL1.6mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||15-25%20% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||20-30%25% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||6-9%7.5% avg.|
|› FarneseneFlavors: fresh, green, floral (β-farnesene)||14-18%16% avg|
|› All OthersIncluding β-pinene, linalool, geranoil & selinene||18-45%|
Beer Styles using Santiam Hops
Some popular beer styles that make use of the Santiam hop include Lager, Pilsner, Belgian Tripel, Kolsch, Bock & Helles.
Santiam Hop Substitutions
If the Santiam hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Santiam substitutions.
Experienced brewers have chosen the following hop varieties as substitutions of Santiam:
Is Santiam available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Santiam hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.
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