Pacific GemvsSabro
Pacific Gem (bittering) and Sabro (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
Sabro
Alpha acid
12–17%
Beta acid
4–7%
Total oil
1.8–3.5 mL
United States
Key differences
When to pick Pacific Gem
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Sabro
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Pacific Gem
Black currantBerryBlackberryFloralOakPine
Only in Sabro
CitrusTangerineCoconutTropicalStone fruitCedarMintCreamHerbal
Property
| Property | Pacific Gem | Sabro |
|---|---|---|
| Alpha acid | 13–15% | 12–17% |
| Beta acid | 7–9% | 4–7% |
| Co-humulone | 35–40% | 20–24% |
| Total oil | 0.8–1.6 mL | 1.8–3.5 mL |
| Myrcene | 30–40% | 50–68% |
| Humulene | 20–30% | 7–14% |
| Caryophyllene | 6–12% | 7–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Bittering | Aroma |