Pacifica
Alpha acid
5–6%
Beta acid
5–6%
Total oil
0.9–1.2 mL
New Zealand
XJA2/436
Alpha acid
11.5–16.4%
Beta acid
7.8–8.4%
Total oil
1.1–1.7 mL
South Africa
Key differences
When to pick Pacifica
- Aroma-focused - ideal for dry hopping
When to pick XJA2/436
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusZest
Only in Pacifica
OrangeFloralMarmaladeHayHoneyTangy
Only in XJA2/436
LemonPapayaCataloupeGooseberryResinBlueberry
Property
| Property | Pacifica | XJA2/436 |
|---|---|---|
| Alpha acid | 5–6% | 11.5–16.4% |
| Beta acid | 5–6% | 7.8–8.4% |
| Co-humulone | 24–26% | 29–30% |
| Total oil | 0.9–1.2 mL | 1.1–1.7 mL |
| Myrcene | 10–15% | 18–30% |
| Humulene | 45–55% | 21–35% |
| Caryophyllene | 14–18% | 11–13% |
| Farnesene | 0–1% | 8–18% |
| Origin | New Zealand | South Africa |
| Purpose | Aroma | Bittering |
Bergamot