Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
Sasquatch
Alpha acid
6.6–9%
Beta acid
8.2%
Total oil
-
Canada
Key differences
When to pick Pacifica
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Sasquatch
- 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
Aroma profile and use
Shared aromas
CitrusOrangeFloral
Only in Pacifica
MarmaladeHayHoneyTangyZest
Only in Sasquatch
TangerineLemonMint
Property
| Property | Pacifica | Sasquatch |
|---|---|---|
| Alpha acid | 5–6% | 6.6–9% |
| Beta acid | 5–6% | 8.2% |
| Co-humulone | 24–26% | 34–35% |
| Total oil | 0.9–1.2 mL | - |
| Myrcene | 10–15% | 60–61% |
| Humulene | 45–55% | 13–14% |
| Caryophyllene | 14–18% | 5–6% |
| Farnesene | 0–1% | 8–9% |
| Origin | New Zealand | Canada |
| Purpose | Aroma | Dual purpose |