Styrian CardinalvsPacific Gem
Styrian Cardinal (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Styrian Cardinal
Alpha acid
8–15%
Beta acid
3.2–4.6%
Total oil
3–4 mL
Slovenia
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Styrian Cardinal
- More essential oils - more intense aroma
- 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
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Styrian Cardinal
CitrusGooseberryPineappleOrangeLimeJasmineGuava
Only in Pacific Gem
Black currantBerryBlackberryFloralOakPine
Property
| Property | Styrian Cardinal | Pacific Gem |
|---|---|---|
| Alpha acid | 8–15% | 13–15% |
| Beta acid | 3.2–4.6% | 7–9% |
| Co-humulone | 31–37% | 35–40% |
| Total oil | 3–4 mL | 0.8–1.6 mL |
| Myrcene | 40–50% | 30–40% |
| Humulene | 15–22% | 20–30% |
| Caryophyllene | 8–11% | 6–12% |
| Farnesene | 5–7% | 0–1% |
| Origin | Slovenia | New Zealand |
| Purpose | Aroma | Bittering |
Belma