GlaciervsPacific Gem
Glacier (dual purpose) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 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 Glacier
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Pacific Gem
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Blackberry
Only in Glacier
PlumWoodyCedar
Only in Pacific Gem
Black currantBerryFloralOakPine
Property
| Property | Glacier | Pacific Gem |
|---|---|---|
| Alpha acid | 3.3–9.7% | 13–15% |
| Beta acid | 5.4–10% | 7–9% |
| Co-humulone | 11–16% | 35–40% |
| Total oil | 0.5–1.5 mL | 0.8–1.6 mL |
| Myrcene | 35–45% | 30–40% |
| Humulene | 25–35% | 20–30% |
| Caryophyllene | 8–13% | 6–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Bittering |
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