is a New Zealand high-alpha variety released in 1987 by the New Zealand Horticulture Research Centre (now HortResearch). It has a few indigenous New Zealand hops as well as Cluster and Fuggle in its genetic background. See cluster (hop)

and fuggle (hop). Pacific Gem matures early to mid-season and averages a very respectable yield of some 2,700 kg/ha (2,380 lb/acre). Because common hop diseases are not present in remote New Zealand, there is no need to spray against them, which makes New Zealand-grown hops sought after by organic brewers. Pacific Gem stores well, too. Pacific Gem averages about 13% to 15% alpha acids, 7% to 9% beta acids, and 40% cohumulone. It has an aroma that is reminiscent of blackberry and dark fruit, and when added during the wort boil, it permeates the brewhouse with whiffs of oak and other woods. This hop has a smooth bittering profile that makes it particularly suited for European-style lagers. Because of its high acid content, it has also become a favorite for the production of hop extract via the supercritical CO2 method. Although its high alpha pegs it as a bittering hop, some New Zealand craft brewers also use it for its aromatic character.See also carbon dioxide hop extracts.