Pacifica

Floral and spicy with herbal notes, supported by citrus.

Where It Lives

• Floral & Herbal (primary)
• Spicy & Earthy (secondary)

Storytime

Pacifica is a New Zealand hop that was developed to offer a more traditional European-style character with a New Zealand twist. It brings floral, spicy, and herbal notes with some light citrus and stone fruit underneath. Unlike many of the bolder, fruit-forward New Zealand hops, Pacifica leans closer to noble hop territory (think Hallertau or Saaz), but with a bit more brightness and lift. It’s often used when brewers want floral and spicy character without going full tropical. Little/no "classic NZ" traits.

Key Specs

• Alpha Acids: 5 – 6%
• Total Oil: 1.0 – 1.5 mL/100g
• Origin: New Zealand
• Form: Pellet
• Common Substitutions: Hallertau or Saaz (in some recipes)
• More tech specs here

Practical Use

Pacifica works well for both aroma and some bittering. It performs nicely in late boil and whirlpool additions, where it adds floral, spicy, and herbal notes. It’s not as loud or fruity as many modern NZ hops, so it plays well in a wider range of styles, including lagers, pilsners, and more balanced IPAs.

On the dry hop side, 1.5–3 oz total in 5 gallons is usually plenty. It doesn’t need heavy rates to be noticed, and going too hard can make the herbal and spicy notes feel a bit harsh. It tends to work best when used with a lighter touch.

Brew day tip: It pairs especially well with Nelson Sauvin or Motueka if you want to build floral and herbal complexity, or it can stand on its own in more traditional styles.