High Alpha, a hint of blackberry and a 'cask oak' flavour are things that get said about this New Zealand hop. It was enough to generate interest to try it. The recipe was a simple mix of Munich and Pale malt with hops going in every five minutes from 30 minutes to flame out. Wyeast 1026 (cask ale) was used to ferment as it should have complimented the cask oak flavours. A bit more thought should have gone into the hop schedule perhaps.

Pacific Gem has its place, but as a big flavouring hop it...
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