Pacific GemvsMount Hood
Pacific Gem (bittering) and Mount Hood (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
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 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
- Richer, more complex aroma profile
When to pick Mount Hood
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Pacific Gem
Black currantBerryBlackberryFloralOakPine
Only in Mount Hood
NobleHerbalPungentSpicy
Property
| Property | Pacific Gem | Mount Hood |
|---|---|---|
| Alpha acid | 13–15% | 3.9–8% |
| Beta acid | 7–9% | 5–8% |
| Co-humulone | 35–40% | 21–23% |
| Total oil | 0.8–1.6 mL | 1.2–1.7 mL |
| Myrcene | 30–40% | 30–40% |
| Humulene | 20–30% | 12–38% |
| Caryophyllene | 6–12% | 7–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Bittering | Aroma |
Hersbrucker