Hailing from New Zealand, Pacific Jade is a hop variety that’s known to impart beer with bold herbal, fresh citrus, and black pepper notes. Given its high alpha acid content, Pacific Jade can be used in smaller amounts early in the process while many have found favor with the complex characteristics associated with later additions. But what would a beer made with only Pacific Jade taste like? To find out, we’re brewing a Pale Ale where steps are taken to maximize hop pungency, then serving the beer to tasters for evaluation. What will they think?
