AmarillovsPacific Gem
Amarillo (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Amarillo
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Pacific Gem
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Floral
Only in Amarillo
SpicyTropicalCitrusOrangeLemonMelonApricotPeachGrapefruitDank
Only in Pacific Gem
Black currantBerryBlackberryOakPine
Property
| Property | Amarillo | Pacific Gem |
|---|---|---|
| Alpha acid | 7–11% | 13–15% |
| Beta acid | 5.5–8% | 7–9% |
| Co-humulone | 21–24% | 35–40% |
| Total oil | 1–2.3 mL | 0.8–1.6 mL |
| Myrcene | 40–70% | 30–40% |
| Humulene | 19–24% | 20–30% |
| Caryophyllene | 7–10% | 6–12% |
| Farnesene | 6–9% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Bittering |