Pacifica

77-01

Technical Data

HPLC & Oil Composition (Measured within 6 months of harvest, stored at 0C)

Alpha Acids5.0-6.0%
Beta Acids6.0%
Cohumulone25% of Alpha Acids
Total Oil1 ml oil per 100gm cone weight
Concentration196 uL Oil/gram Alpha
Myrcene12.5%
Humulene50.9%
Caryophyllene16.7%
Farnesene0.2%
Citrus-Piney Fraction6.9%
Floral Estery Fraction1.6%
H/C Ratio3.4
Other5.7%

Grower Comments

Maturity Early Season
Yield Moderate
Growth Habit Columnar frame, short laterals
Cone Structure Ovate, loose cones
Disease Resistance New Zealand is hop disease free
Storage Stability  Moderate to Good
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A fine aroma hop with its own signature citrus “orange zest” marmalade character (5-6% AA)

Breeding: 

A triploid aroma type developed through the HortResearch, New Zealand Hop Breeding programme. This cultivar was bred through the open pollination of the highly regarded Hallertauer Mittlefrüh variety. Pacifica™ was released on completion of successful brewing trials in 1994.

Selection: 

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.

Brewing: 

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.

"A class act"

Applications: 

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.