Hop Variety Data Sheet

Santiam

Aroma Evaluation
Rated by the smell of raw Hops on a 0-5 Scale
Visual Evaluation
Hop Cone


Aroma Specification
Spicy, herbal, floral
Genetic Origin
A triploid hop resulting from a cross between 1/3 German Tettnanger, 1/3 Hallertauer Mittelfrueh and a selected tetraploid USDA male.
Agronomic Aspects
Growing
Yield (kg/ha) 1,600 - 2,000
Maturity Medium Early
Main Growing Country USA
Resistance against Diseases
Downy mildew Tolerant
Powdery mildew Susceptible
Chemical Ingredients
Bitter Components
Alpha-Acid % 5.5 - 7.0
Beta-Acid % 7.0 - 8.5
Co-Humulone % rel. 20 - 22
Aroma Components
Total Oils (ml/100g) 1.3 - 1.7
Beta-Caryophyllene: Humulene 0.29
Farnesene % of total Oil 13.00 - 16.00



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Last Changed: 07/01/2024