Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
When to pick Pacifica
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Golding
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
Floral
Only in Pacifica
CitrusOrangeMarmaladeHayHoneyTangyZest
Only in Golding
DelicateSweet
Property
| Property | Pacifica | Golding |
|---|---|---|
| Alpha acid | 5–6% | 4–6% |
| Beta acid | 5–6% | 2–3% |
| Co-humulone | 24–26% | 20% |
| Total oil | 0.9–1.2 mL | 0.4–1 mL |
| Myrcene | 10–15% | 25–35% |
| Humulene | 45–55% | 35–45% |
| Caryophyllene | 14–18% | 13–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Aroma |
Fuggle
Styrian Golding