Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Bergamot
Alpha acid
8–10.7%
Beta acid
6–8.9%
Total oil
-
United States
Key differences
When to pick Pacifica
- Aroma-focused - ideal for dry hopping
When to pick Bergamot
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
OrangeFloralZest
Only in Pacifica
CitrusMarmaladeHayHoneyTangy
Only in Bergamot
MangoDankCherryLemongrassLimeJuniperTropicalPepper
Property
| Property | Pacifica | Bergamot |
|---|---|---|
| Alpha acid | 5–6% | 8–10.7% |
| Beta acid | 5–6% | 6–8.9% |
| Co-humulone | 24–26% | 39–40% |
| Total oil | 0.9–1.2 mL | - |
| Myrcene | 10–15% | 44–45% |
| Humulene | 45–55% | 14–15% |
| Caryophyllene | 14–18% | 9–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |
XJA2/436