Mount HoodvsPacific Gem
Mount Hood (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 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 Mount Hood
- Aroma-focused - ideal for dry hopping
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 Mount Hood
NobleHerbalPungentSpicy
Only in Pacific Gem
Black currantBerryBlackberryFloralOakPine
Property
| Property | Mount Hood | Pacific Gem |
|---|---|---|
| Alpha acid | 3.9–8% | 13–15% |
| Beta acid | 5–8% | 7–9% |
| Co-humulone | 21–23% | 35–40% |
| Total oil | 1.2–1.7 mL | 0.8–1.6 mL |
| Myrcene | 30–40% | 30–40% |
| Humulene | 12–38% | 20–30% |
| Caryophyllene | 7–16% | 6–12% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Bittering |
Hersbrucker