Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Pacifica
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Floral
Only in Pacifica
CitrusOrangeMarmaladeHayHoneyTangyZest
Only in Bobek
Pine
Property
| Property | Pacifica | Bobek |
|---|---|---|
| Alpha acid | 5–6% | 3.5–9.3% |
| Beta acid | 5–6% | 4–6.6% |
| Co-humulone | 24–26% | 26–31% |
| Total oil | 0.9–1.2 mL | 0.7–4 mL |
| Myrcene | 10–15% | 30–45% |
| Humulene | 45–55% | 13–19% |
| Caryophyllene | 14–18% | 4–6% |
| Farnesene | 0–1% | 4–7% |
| Origin | New Zealand | Slovenia |
| Purpose | Aroma | Bittering |
Fuggle
Willamette