MonroevsPacific Gem
Monroe (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Monroe
Alpha acid
2.5–2.9%
Beta acid
6.5–7.5%
Total oil
0.95–1 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 Monroe
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
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 Monroe
MildSmoothStrawberryCherryPlumPassion fruitRaspberryOrangeRaspberry
Only in Pacific Gem
Black currantBerryBlackberryFloralOakPine
Property
| Property | Monroe | Pacific Gem |
|---|---|---|
| Alpha acid | 2.5–2.9% | 13–15% |
| Beta acid | 6.5–7.5% | 7–9% |
| Co-humulone | - | 35–40% |
| Total oil | 0.95–1 mL | 0.8–1.6 mL |
| Myrcene | - | 30–40% |
| Humulene | - | 20–30% |
| Caryophyllene | - | 6–12% |
| Farnesene | - | 0–1% |
| Origin | Germany | New Zealand |
| Purpose | Aroma | Bittering |
Belma