Myrcene: 15-48%, Humulene: 13-30%, Farnesene: 9-16%
Often used within Indian and American pale ales, it is known to add a soft herbal essence while also providing the characteristics of pepper and spices.
A new aroma cultivar with a good yield, it was released by USDA in 1998. It is a triploid hop resulting from a cross between the German Tettnanger and a selected triploid male with a Hallertauer MF.
Santiam matures early to mid season, yielding 1600-2000 kg per ha. It is moderately resistant to downy mildew.