Pacifica

Beer styles: various beer styles including European lager styles and modern pale ales 

Origin: Pacifica is a triploid variety bred from NZ male and German noble variety Hallertauer Mittelfruh, with higher level of linalool, released in 1994

Brewing characteristic: typically used for third kettle addition for modern lager styles and pale ales

Agronomics: 1500-1900 kg/ha, compact cone

Alpha acids: 3,5-6,5 %

Beta acids: 5,0-7,0 %

Co-humulone: 30-35 % of alpha acids

Total oil: 0.8-1.5 ml / 100 grams

Aroma profile: distinct orange citrussy aroma for late addition, floral and herbal in the kettle

Myrcene: 30-40 % of whole oil

Caryophyllene: 8-12 % of whole oil

Humulene: 30-40 % of whole oil

Farnesene: < 1 % of whole oil

Recommended use and hopping: pellets type 90, third kettle addition, dry hopping