Santiam is a "aroma" purpose hop typically cultivated in USA
Origin of the Santiam Hop
Parent varietals are Swiss Tettnanger, German Hallertauer Mittelfruher and Cascade
Flavor & Aroma Profile of Santiam
Specific aroma descriptors include black pepper, floral and spice
Brewing Values for Santiam
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 Acids (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.
|Beta AcidsThe ratio of alpha to beta acids dictates the degree to which bitterness fades as beer ages. Higher levels of beta acids will result in a slower decline of bittering.||5.3-8.5%6.9% avg|
|Co-Humulone as % of AlphaLow cohumulone hops impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer.||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.||1.3-1.7 mL1.5mL avg|
Common Beer Styles using Santiam
These are the most popular beer styles that make use of the Santiam hop:
- Belgian Tripel
- Munich Helles
Santiam Hop Substitutions
If Santiam is hard to find or if you are out of it on brew day, you can try one of these other hops for a similar outcome:
If you see an error in our data, please let us know!
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