Pacific GemvsZamba Blend
Pacific Gem (bittering) and Zamba Blend (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
Zamba Blend
Alpha acid
8–12%
Beta acid
4–6%
Total oil
1.5–2.5 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 Zamba Blend
- 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 Zamba Blend
MangoStone fruitOrangeTangerinePineapple
Property
| Property | Pacific Gem | Zamba Blend |
|---|---|---|
| Alpha acid | 13–15% | 8–12% |
| Beta acid | 7–9% | 4–6% |
| Co-humulone | 35–40% | 28–32% |
| Total oil | 0.8–1.6 mL | 1.5–2.5 mL |
| Myrcene | 30–40% | 60–70% |
| Humulene | 20–30% | 9–13% |
| Caryophyllene | 6–12% | 5–8% |
| Farnesene | 0–1% | 1–4% |
| Origin | New Zealand | United States |
| Purpose | Bittering | Aroma |