Pacific GemvsRiwaka
Pacific Gem (bittering) and Riwaka (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
Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
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 Riwaka
- More myrcene - pronounced citrus and resinous notes
- 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 Riwaka
TropicalPassion fruitGrapefruitCitrus
Property
| Property | Pacific Gem | Riwaka |
|---|---|---|
| Alpha acid | 13–15% | 4.5–6.5% |
| Beta acid | 7–9% | 4–5% |
| Co-humulone | 35–40% | 29–38% |
| Total oil | 0.8–1.6 mL | 0.8–1.5 mL |
| Myrcene | 30–40% | 67–70% |
| Humulene | 20–30% | 8–10% |
| Caryophyllene | 6–12% | 2–6% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | New Zealand |
| Purpose | Bittering | Aroma |
Belma