Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Chinook
Alpha acid
11.5–15%
Beta acid
3–4%
Total oil
1–2.7 mL
United States
Key differences
When to pick Pacifica
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Chinook
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Pacifica
CitrusOrangeFloralMarmaladeHayHoneyTangyZest
Only in Chinook
PineResinGrapefruitSpicyDankCannabis
Property
| Property | Pacifica | Chinook |
|---|---|---|
| Alpha acid | 5–6% | 11.5–15% |
| Beta acid | 5–6% | 3–4% |
| Co-humulone | 24–26% | 27–35% |
| Total oil | 0.9–1.2 mL | 1–2.7 mL |
| Myrcene | 10–15% | 20–30% |
| Humulene | 45–55% | 18–24% |
| Caryophyllene | 14–18% | 9–11% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |