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Pacifica Hop New Zealand Hop

Pacifica Hop

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Purpose:Aroma
Country:New Zealand (NZ)
International Code:PCA
Cultivar/Brand ID:77-01
Ownership:™ NZ Hops, Ltd.

Purchase Pacifica Hops

Pacifica hops are available to be purchased from multiple suppliers. We've conveniently linked to the most popular hop suppliers as well as Amazon.com. Every supplier may have different prices, harvest years and amounts available for purchase.

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Origin of Pacifica Hops

Pacifica was bred by HortResearch and has noble European ancestry through an open cross with Hallertau Mittelfruh. It was released in 1994.

Flavor & Aroma Profile of Pacifica Hops

Pacifica is an aroma hop that is typically used in only late boil additions, including dry hopping.

Pacifica has aroma descriptors that include a signature citrus orange zest marmalade; classic Hallertau characteristics with some floral notes. Moderate and highly pleasant. Orange marmalade and delicate citrus aromas come from this hop, blended with a very Old World Hallertau-esque warmth. It also has new-mown hay and honey with tangy herbal and sweet floral notes.

Tags: #citrus  #orange  #floral  #marmalade.hay  #honey  #tangy  



Brewing Values for Pacifica Hops

These are the common ranges that we've seen with Pacifica hops over the years. Each year's crop can yield hops that have slightly different qualities, so these number ranges are based on history.

Alpha Acid % (AA)
Alpha acids are the main source of bitterness in beer. Longer boil times will result in isomerization of more alpha acids leading to increased bitterness.
5-6%
5.5% avg
Beta Acid %Beta acids are a component of hop resins responsible for contributing volatile aromatic and flavor properties. Beta acids contribute no bitterness.5.0-6.0%
5.5% avg
Alpha-Beta RatioThe ratio of alpha to beta acids dictates the degree to which bitterness fades during aging. 1:1 ratios are common in aroma varieties.1:1 - 1:1
1:1 avg
Co-Humulone as % of AlphaLow cohumulone hops impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer.24-26%
25% avg
Total Oils (mL/100g)These highly volatile, not very soluble oils are easily boiled off, but add flavor and aroma to the finished beer when added very late in the boil or during fermentation. Learn more »0.9-1.2 mL
1.1mL avg
Total Oil Breakdown:
›  MyrceneFlavors: pine, citrus, fruity (β-myrcene) 10-15%
12.5% avg
›  HumuleneFlavors: woody, hoppy, spicy (α-caryophyllene) 45-55%
50% avg
›  CaryophylleneFlavors: pepper, spicy, herbal (β-caryophyllene) 14-18%
16% avg.
›  FarneseneFlavors: fresh, green, woody (β-farnesene) 0-1%
0.5% avg
›  All OthersIncluding β-pinene, linalool, geranoil & selinene 11-31%

Beer Styles using Pacifica Hops

Some popular beer styles that make use of the Pacifica hop include Pale Ale, Kölsch, Altbier & Belgian Ale.

Pacifica Hop Substitutions

If the Pacifica hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with one of these other hops for a similar outcome:

Is Pacifica available as Cryo/Lupulin powder?

Unfortunately, there is no lupulin powder version of the Pacifica hop. Neither Yakima Chief Hops (Cryo/LupuLN2) nor Haas (Lupomax) have created versions of this hop in lupulin powder form yet. This new type of hop product is pure concentrated lupulin powder, which leads to more flavor when used in the whirlpool or dry hop additions.


If you see an error in our data, please let us know!

We are not affiliated with any hop manufacturer. All copyrights and data are provided by their respective owners.

References:
  1. https://beermaverick.com/the-most-common-hops-used-in-ipas/
  2. https://beermaverick.com/analyzing-the-usa-hop-production-statistics-of-2019/

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