PacificavsWillamette
Pacifica (aroma) and Willamette (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
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 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 Willamette
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
CitrusFloral
Only in Pacifica
OrangeMarmaladeHayHoneyTangyZest
Only in Willamette
IncenseElderberryCaramelCurry
Property
| Property | Pacifica | Willamette |
|---|---|---|
| Alpha acid | 5–6% | 4–7.2% |
| Beta acid | 5–6% | 3–4.5% |
| Co-humulone | 24–26% | 28–35% |
| Total oil | 0.9–1.2 mL | 0.6–1.6 mL |
| Myrcene | 10–15% | 30–40% |
| Humulene | 45–55% | 20–27% |
| Caryophyllene | 14–18% | 7–8% |
| Farnesene | 0–1% | 5–6% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |
Fuggle
Styrian Golding