Marco PolovsPacific Gem
Marco Polo (dual purpose) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Marco Polo
Alpha acid
12–13%
Beta acid
4.5–5.5%
Total oil
-
China
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Marco Polo
- 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
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Marco Polo
GooseberryOreganoElderflower
Only in Pacific Gem
Black currantBerryBlackberryFloralOakPine
Property
| Property | Marco Polo | Pacific Gem |
|---|---|---|
| Alpha acid | 12–13% | 13–15% |
| Beta acid | 4.5–5.5% | 7–9% |
| Co-humulone | 30–35% | 35–40% |
| Total oil | - | 0.8–1.6 mL |
| Myrcene | 40–50% | 30–40% |
| Humulene | 15–25% | 20–30% |
| Caryophyllene | 8–12% | 6–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | China | New Zealand |
| Purpose | Dual purpose | Bittering |
CTZ