The Brewer

Citra Hops

Citra Hops: The Modern Legend

Released in 2008 by the Hop Breeding Company, Citra (HBC 394 cv.) has become arguably the most influential hop in the history of craft brewing. It redefined the aromatic possibilities of beer, paving the way for the explosion of the New England IPA (NEIPA) and modern West Coast styles.

The Profile: A Tropical Explosion

Citra is celebrated for its intense and diverse aromatic profile. It is often described as a “fruit salad in a glass.”

  • Primary Aromas: Strong notes of grapefruit, lime, and tropical fruit (mango, lychee, passion fruit).
  • Secondary Notes: Subtle hints of melon, gooseberry, and a floral sweetness.
  • Alpha Acids: Typically high (11-13%), meaning it can be used for bittering, though it is primarily cherished for its late-addition aroma and flavor.

Brewing with Citra

Citra is a versatile “dual-purpose” hop, but its true magic happens in the late stages of brewing.

  • Whirlpool & Dry Hopping: To preserve the delicate essential oils (Myrcene and Linalool), brewers typically add Citra after the boil. Dry hopping with Citra produces the signature “punchy” fruit aroma found in world-class IPAs.
  • Complements: It pairs beautifully with other “C-hops” like Cascade and Centennial, or modern favorites like Mosaic and Galaxy.
  • Styles: While synonymous with IPA and Pale Ale, Citra is also used in wheat beers, saisons, and even modern lagers to add a bright, citrusy edge.

Before Citra, many high-alpha hops were solely used for bitterness and lacked refined aromatics. Citra proved that a hop could be powerful yet incredibly nuanced. Its unique combination of high oil content and massive fruit character makes it indispensable for any brewer looking to create a “hop-forward” beer.

Characteristics at a Glance

  • Alpha Acids: 11.0% – 13.0%
  • Beta Acids: 3.5% – 4.5%
  • Total Oils: 2.2 – 2.8 ml per 100g
  • Key Terpenes: Myrcene (60-65% of total oil), Linalool, Geraniol.

Citra isn’t just a hop; it’s a sensory experience. It remains the gold standard against which all new “flavor-burst” hop varieties are measured.