Citra Hops: The Modern Legend

Released in 2008 by the Hop Breeding Company (HBC), 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 History: From Rejection to Royalty

The road to stardom wasn’t easy.

The Breeding: Citra was bred by Gene Probasco in 1990. It is a complex cross of Hallertau Mittelfrüh, US Tettnanger, Brewer’s Gold, and East Kent Goldings.
The Wait: For 18 years, it sat on the shelf. Major breweries rejected it, claiming it was “too fruity” and “catty” (smelling like cat pee) compared to the earthy hops of the time.
The Savior: It wasn’t until craft breweries like Sierra Nevada (Torpedo IPA) and Widmer Brothers gambled on it that the world realized: “Fruit is good.”

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.
The “Cheater Hop”: Homebrewers often call Citra the “Cheater Hop” because it is so flavorful that it’s almost impossible to make a bad beer with it. Even a simple recipe tastes complex with Citra.

The Science: Why Mango?

Why does a flower smell like a mango?

Myrcene: Citra has a massive Myrcene content (60-65%). This creates the resinous, green foundation.
Thiols: The secret weapon. Citra is rich in 4MMP (4-mercapto-4-methylpentan-2-one). In high concentrations, it smells like “catty” boxwood. In the right dilution, it smells exactly like blackcurrant and passion fruit.
Geraniol: High levels of Geraniol biotransform during fermentation into Citronellol, boosting the citrus perception.

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, brewers typically add Citra after the boil. Dry hopping with Citra produces the signature “punchy” fruit aroma found in world-class IPAs.
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.

Substitutes and Pairings

Citra is expensive and often sold out.

Substitutes: There is no perfect 1:1 substitute. However, a blend of Mosaic (for berry/fruit) and Simcoe (for citrus/pine) gets you close. Galaxy shares the passion fruit vibe but is even more expensive.
Pairings: Citra plays well with others.
- Citra + Mosaic: The “Cheat Code” of brewing.
- Citra + Amarillo: Orange juice bomb.
- Citra + Centennial: Classic West Coast balance.

Commercial Examples

To understand Citra, drink these:

Toppling Goliath Pseudo Sue: A single-hop Citra Pale Ale that is legendary for its aroma.
Three Floyds Zombie Dust: The beer that arguably put Citra on the map for beer geeks.
Sierra Nevada Hazy Little Thing: A mass-market example of how Citra drives the “juice” profile.

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.