Pacifica is fine NZ aroma hop with its own signature citrus “orange zest” marmalade character typically around (5-6% AA)
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Pacifica is a triploid aroma type developed through by New Zealand’s Plant & Food Research. Pacifica™ Brand 77-01 was bred through the open pollination of the highly regarded Hallertauer Mittlefrüh variety. Pacifica™ was released on completion of successful brewing trials in 1994.
Pacifica™ displays classic Hallertau citrus and floral aroma character which selectors mark as a real standout. The aroma is supported by a generous oils profile making selection possible for several beer styles from this stylish hop.
The Pacifica brings something of a blend of new and old-world taste descriptors to the brewers' forum. Orange marmalade aptly describes the citrus aroma notes achieved through late addition. Bittering quality is such that early kettle additions net a soft yet solid finish even in highly bittered beers.
Pacifica finds application where a higher oil concentration and proportion of Linalool are required to impact on how the hop character integrates into the final product. Ideally suited to traditional German lager styles and finding wider application to a new generation through the international craft market’s insatiable thirst for Pale Ale.
HPLC & Oil Composition (Measured within 6 months of harvest, stored at 0C)
- Crop: 2018-2019
- Alpha Acids 3.0-6.0%
- Beta Acids 6.0%
- Cohumulone 25% of Alpha Acids
- Total Oil 1 ml oil per 100gm cone weight
- Concentration 196 uL Oil/gram Alpha
- Myrcene 12.5%
- Humulene 50.9%
- Caryophyllene 16.7%
- Farnesene 0.2%
- Citrus-Piney Fraction 6.9%
- Floral Estery Fraction 1.6%
- H/C Ratio 3.4
- Other 5.7%