Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Columbus
Alpha acid
14–18%
Beta acid
4.5–6%
Total oil
2.5–4.5 mL
United States
Key differences
When to pick Pacifica
- Aroma-focused - ideal for dry hopping
When to pick Columbus
- 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
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusFloral
Only in Pacifica
OrangeMarmaladeHayHoneyTangyZest
Only in Columbus
EarthyBlack currantLicoriceCurrySpicyPungentDankCannabis
Property
| Property | Pacifica | Columbus |
|---|---|---|
| Alpha acid | 5–6% | 14–18% |
| Beta acid | 5–6% | 4.5–6% |
| Co-humulone | 24–26% | 28–35% |
| Total oil | 0.9–1.2 mL | 2.5–4.5 mL |
| Myrcene | 10–15% | 45–55% |
| Humulene | 45–55% | 9–14% |
| Caryophyllene | 14–18% | 6–10% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |