Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 mL
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 Glacier
- 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
When to pick Pacifica
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Glacier
PlumBlackberryWoodyCedar
Only in Pacifica
CitrusOrangeFloralMarmaladeHayHoneyTangyZest
Property
| Property | Glacier | Pacifica |
|---|---|---|
| Alpha acid | 3.3–9.7% | 5–6% |
| Beta acid | 5.4–10% | 5–6% |
| Co-humulone | 11–16% | 24–26% |
| Total oil | 0.5–1.5 mL | 0.9–1.2 mL |
| Myrcene | 35–45% | 10–15% |
| Humulene | 25–35% | 45–55% |
| Caryophyllene | 8–13% | 14–18% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |
Fuggle
Styrian Golding