Pacific GemvsStyrian Cardinal
Pacific Gem (bittering) and Styrian Cardinal (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
Styrian Cardinal
Alpha acid
8–15%
Beta acid
3.2–4.6%
Total oil
3–4 mL
Slovenia
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 Styrian Cardinal
- More essential oils - more intense aroma
- 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 Styrian Cardinal
CitrusGooseberryPineappleOrangeLimeJasmineGuava
Property
| Property | Pacific Gem | Styrian Cardinal |
|---|---|---|
| Alpha acid | 13–15% | 8–15% |
| Beta acid | 7–9% | 3.2–4.6% |
| Co-humulone | 35–40% | 31–37% |
| Total oil | 0.8–1.6 mL | 3–4 mL |
| Myrcene | 30–40% | 40–50% |
| Humulene | 20–30% | 15–22% |
| Caryophyllene | 6–12% | 8–11% |
| Farnesene | 0–1% | 5–7% |
| Origin | New Zealand | Slovenia |
| Purpose | Bittering | Aroma |
Belma