SterlingvsPacific Jade
Sterling (aroma) and Pacific Jade (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Sterling
Alpha acid
5.5–8.5%
Beta acid
4–6%
Total oil
1–2 mL
United States
Pacific Jade
Alpha acid
12–14%
Beta acid
7–8%
Total oil
1.1–1.5 mL
New Zealand
Key differences
When to pick Sterling
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Pacific Jade
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
HerbalSpicy
Only in Sterling
NobleFloral
Only in Pacific Jade
CitrusBlack currant
Property
| Property | Sterling | Pacific Jade |
|---|---|---|
| Alpha acid | 5.5–8.5% | 12–14% |
| Beta acid | 4–6% | 7–8% |
| Co-humulone | 22–28% | 23–25% |
| Total oil | 1–2 mL | 1.1–1.5 mL |
| Myrcene | 35–45% | 33–34% |
| Humulene | 16–18% | 32–33% |
| Caryophyllene | 5–8% | 10–11% |
| Farnesene | 15–19% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |