GaiavsMount Hood
Gaia (bittering) and Mount Hood (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Gaia
Alpha acid
12–15%
Beta acid
5–10%
Total oil
1.5–2.5 mL
Czech Republic
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 mL
United States
Key differences
When to pick Gaia
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Mount Hood
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Spicy
Only in Gaia
Hoppy
Only in Mount Hood
NobleHerbalPungent
Property
| Property | Gaia | Mount Hood |
|---|---|---|
| Alpha acid | 12–15% | 3.9–8% |
| Beta acid | 5–10% | 5–8% |
| Co-humulone | 20–29% | 21–23% |
| Total oil | 1.5–2.5 mL | 1.2–1.7 mL |
| Myrcene | 23–37% | 30–40% |
| Humulene | 2–4% | 12–38% |
| Caryophyllene | 9–12% | 7–16% |
| Farnesene | 5–7% | 0–1% |
| Origin | Czech Republic | United States |
| Purpose | Bittering | Aroma |
Hersbrucker