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An Aroma hop

Pacifica

New Zealand
Pacifica

aroma profile: Floral, Citrus

A triploid aroma type developed through the HortResearch, New Zealand Hop Breeding programme, Pacifica brings something of a blend of new and old-world taste descriptors to the brewers' forum. It is ideally suited to traditional German lager styles but is finding wider application to a new generation through the international craft market's insatiable thirst for Pale Ale.

Aroma: Specific aroma descriptors include a signature citrus "orange zest" marmalade; classic Hallertau characteristics with some floral notes.

Brewing Values

Acid/Oil
Range
Low
High

Alpha Acid

0
20
5-6%

Beta Acid

0
15
5.9-6.1%

Total Oil

0
4
0.9-1.1 mL/100g
  • Alpha Acid
    5 - 6%
  • Beta Acid
    5.9 - 6.1%
  • Co-humulone
    24 - 26%
  • Total Oil
    0.9 - 1.1 mL/100g
  • Myrcene
    12 - 13% of total oil
  • Caryophyllene
    16.6 - 16.8% of total oil
  • Farnesene
    < 1.0% of total oil
  • Humulene
    50.8 - 51% of total oil
  • Geraniol
    0 - 0% of total oil

1 Brewer Reviews

My first use of Pacifica was dry hopping an amber ale. The results were superb. The orange came through perfectly. I have used it as an aroma hop in a blonde and the results were wonderful.

Gary Johnson | Jun 28th, 2016

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