This weekend I harvested a big bucket worth of peaches from one of our fruit trees, and plan on using some of the peaches to brew a beer. I'm not into sours, wheat beers, or saisons, which are usually the first choices for fruit additions. So I'm thinking about doing a hoppy pale ale and use fruity hops and yeast that will help accentuate the mild peach flavor/aroma. I've read that typically you need a pound or two of peaches per gallon to have any chance of the flavor coming through, so I plan to use probably ~7.5 pounds added in secondary, for a 5 gallon batch. I'm thinking a basic pale ale grain bill of 11 lb Pale Malt 0.5 lb Crystal 20 0.5 lb Carapils And using London Ale III (Wyeast 1318) yeast. I was thinking of using one or more of the New Zealand hop varieties, as some of them are described as being fruity. But I've never used any of them before - so any suggestions?