Pacific GemvsIdaho 7
Pacific Gem (bittering) and Idaho 7 (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Idaho 7
Alpha acid
9.5–14.9%
Beta acid
3.5–5%
Total oil
1–2 mL
United States
Key differences
When to pick Pacific Gem
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Idaho 7
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Black currantFloralPine
Only in Pacific Gem
BerryBlackberryOak
Only in Idaho 7
TropicalCitrusApricotOrangeGrapefruitPapayaResinEarthy
Property
| Property | Pacific Gem | Idaho 7 |
|---|---|---|
| Alpha acid | 13–15% | 9.5–14.9% |
| Beta acid | 7–9% | 3.5–5% |
| Co-humulone | 35–40% | 30–40% |
| Total oil | 0.8–1.6 mL | 1–2 mL |
| Myrcene | 30–40% | 45–55% |
| Humulene | 20–30% | 10–20% |
| Caryophyllene | 6–12% | 6–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Bittering | Aroma |