Mandarina BavariavsPacific Gem
Mandarina Bavaria (dual purpose) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Mandarina Bavaria
Alpha acid
7–10.5%
Beta acid
4–8%
Total oil
0.8–2 mL
Germany
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Mandarina Bavaria
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
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
No shared aromas - the varieties have divergent profiles.
Only in Mandarina Bavaria
TangerineLemonCitrusResinHerbalTropical
Only in Pacific Gem
Black currantBerryBlackberryFloralOakPine
Property
| Property | Mandarina Bavaria | Pacific Gem |
|---|---|---|
| Alpha acid | 7–10.5% | 13–15% |
| Beta acid | 4–8% | 7–9% |
| Co-humulone | 31–35% | 35–40% |
| Total oil | 0.8–2 mL | 0.8–1.6 mL |
| Myrcene | 35–45% | 30–40% |
| Humulene | 10–15% | 20–30% |
| Caryophyllene | 6–10% | 6–12% |
| Farnesene | 1–2% | 0–1% |
| Origin | Germany | New Zealand |
| Purpose | Dual purpose | Bittering |
Cascade