Sitiva BlendvsPacific Gem
Sitiva Blend (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Sitiva Blend
Alpha acid
7.2–7.6%
Beta acid
4.2–4.5%
Total oil
-
United States
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Sitiva Blend
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Pacific Gem
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Floral
Only in Sitiva Blend
Stone fruitPeachLime
Only in Pacific Gem
Black currantBerryBlackberryOakPine
Property
| Property | Sitiva Blend | Pacific Gem |
|---|---|---|
| Alpha acid | 7.2–7.6% | 13–15% |
| Beta acid | 4.2–4.5% | 7–9% |
| Co-humulone | 27–28% | 35–40% |
| Total oil | - | 0.8–1.6 mL |
| Myrcene | 50–58% | 30–40% |
| Humulene | 10–11% | 20–30% |
| Caryophyllene | - | 6–12% |
| Farnesene | 9–10% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Bittering |