Barbe RougevsPacific Gem
Barbe Rouge (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Barbe Rouge
Alpha acid
3.8–10%
Beta acid
3.3–4.6%
Total oil
1.1–3 mL
France
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Barbe Rouge
- 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
FloralBerry
Only in Barbe Rouge
CitrusKumquatOrangeLimeRedcurrantStrawberryRaspberryHerbal
Only in Pacific Gem
Black currantBlackberryOakPine
Property
| Property | Barbe Rouge | Pacific Gem |
|---|---|---|
| Alpha acid | 3.8–10% | 13–15% |
| Beta acid | 3.3–4.6% | 7–9% |
| Co-humulone | 24–28% | 35–40% |
| Total oil | 1.1–3 mL | 0.8–1.6 mL |
| Myrcene | 35–60% | 30–40% |
| Humulene | 15–25% | 20–30% |
| Caryophyllene | 2–4% | 6–12% |
| Farnesene | 0–4% | 0–1% |
| Origin | France | New Zealand |
| Purpose | Aroma | Bittering |
Belma