|Country:||New Zealand (NZ)|
|Ownership:||™ NZ Hops, Ltd.|
Purchase Pacifica Hops
This hop can be purchased at Yakima Valley Hops.
Origin and Geneology of the Pacifica Hop
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.
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. Learn more »
|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 - 1:11:1 avg|
|Hop Storage Index (HSI)The HSI indicates the percent of alpha and beta acids lost after 6 months of storage at room temperature (68°F or 20°C).||23% (Fair) 0.231|
|Co-Humulone as % of AlphaLow cohumulone hops may impart a smoother bitterness when added to the boil as opposed to higher ones that add a sharper bitterness to the final beer. Learn more »||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 mL1.1mL avg|
|Total Oil Breakdown:|
|› MyrceneFlavors: resinous, citrus, fruity (β-myrcene)||10-15%12.5% avg|
|› HumuleneFlavors: woody, noble, spicy (α-caryophyllene)||45-55%50% avg|
|› CaryophylleneFlavors: pepper, woody, herbal (β-caryophyllene)||14-18%16% avg.|
|› FarneseneFlavors: fresh, green, floral (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 a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Pacifica substitutions.
Experienced brewers have chosen the following hops as substitutions of Pacifica:
Is Pacifica available in lupulin powder?
Unfortunately, there is no lupulin powder version of the Pacifica hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated 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.