Bergamot
Alpha acid
8–10.7%
Beta acid
6–8.9%
Total oil
-
United States
Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Key differences
When to pick Bergamot
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Pacifica
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
OrangeZestFloral
Only in Bergamot
MangoDankCherryLemongrassLimeJuniperTropicalPepper
Only in Pacifica
CitrusMarmaladeHayHoneyTangy
Property
| Property | Bergamot | Pacifica |
|---|---|---|
| Alpha acid | 8–10.7% | 5–6% |
| Beta acid | 6–8.9% | 5–6% |
| Co-humulone | 39–40% | 24–26% |
| Total oil | - | 0.9–1.2 mL |
| Myrcene | 44–45% | 10–15% |
| Humulene | 14–15% | 45–55% |
| Caryophyllene | 9–10% | 14–18% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |
XJA2/436