PacificavsTriplePearl
Pacifica (aroma) and TriplePearl (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
TriplePearl
Alpha acid
10–11.2%
Beta acid
3.3–4.2%
Total oil
0.8–1.8 mL
United States
Key differences
When to pick Pacifica
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick TriplePearl
- Higher alpha acid - stronger bittering
- 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
CitrusOrangeFloralZest
Only in Pacifica
MarmaladeHayHoneyTangy
Only in TriplePearl
MelonResinSpicyBlack currantSandalwoodCedar
Property
| Property | Pacifica | TriplePearl |
|---|---|---|
| Alpha acid | 5–6% | 10–11.2% |
| Beta acid | 5–6% | 3.3–4.2% |
| Co-humulone | 24–26% | 21–55% |
| Total oil | 0.9–1.2 mL | 0.8–1.8 mL |
| Myrcene | 10–15% | 39–55% |
| Humulene | 45–55% | 7–11% |
| Caryophyllene | 14–18% | 3–5% |
| Farnesene | 0–1% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |