Citra

Citra is an American aroma hop known for big tropical fruit and citrus character, and it’s the most grown hop variety in the United States. It works in nearly every hop-forward style, from pale ales and IPAs to wheat beers and lagers.

Citra at a glance

Brewing values from Yakima Chief Hops. Values change from crop to crop, so always check the alpha acid on your package.

History and origin

Citra took nearly two decades to go from a breeding experiment to the most planted hop in America.

• 1990: Hop breeder Gene Probasco made the original cross at John I. Haas in Yakima. The seedling was known as X-114, later HBC 394.
• 1992: Farmer Jason Perrault selected a single promising plant from the cross.
• 1993 to 2003: The test plot grew slowly, from 4 plants to 21. It then took several more years to reach commercial brewery trials.
• 2007 to 2008: The Hop Breeding Company released Citra to brewers. Yakima Chief lists 2007, while many references cite 2008.
• 2014 to 2019: Citra was the fastest growing US hop by production.
• 2018: It passed Cascade as the most grown hop variety in the country.

Its family tree is a mix of Old World and New World hops. According to Beer Maverick, its parentage includes American Tettnanger, Brewer’s Gold, Hallertau Mittelfrüh, East Kent Goldings, and an unknown variety, likely an American wild hop. That combination helps explain why it’s both aromatic and smooth.

Aroma and flavor

Citra smells like a fruit bowl. Yakima Chief Hops describes its main profile as tropical citrus and stone fruit with hints of lime and orange. Brewers also commonly pick up grapefruit, passion fruit, mango, melon, lychee, and gooseberry. Used heavily, it can lean toward a light woody or catty note.

Its oil is mostly myrcene, which carries the bright, fruity top notes. That’s why Citra shines late in the brewing process, where those volatile oils survive.

How to brew with Citra

• Bittering: Citra works for bittering thanks to its high alpha acids and fairly low cohumulone, and it gives a smooth bitterness. Many brewers still use a cheaper, cleaner hop like Magnum for the bittering charge and save Citra for aroma.
• Late boil and whirlpool: This is where it starts to shine. A whirlpool addition at about 170°F for 15 to 30 minutes pulls out flavor without much harsh bitterness.
• Dry hop: Citra’s best use. For a pale ale, 1 to 2 oz per 5 gallons is a good range. IPAs often go 3 to 4 oz or more.
• Contact time: Keep dry hop contact to about 3 to 5 days. Longer contact or very heavy doses can bring out grassy or catty notes.
• Freshness: Buy vacuum-sealed pellets from a recent harvest and store them cold. Citra’s tropical aroma fades quickly as hops oxidize.

Tip: Single-hop Citra beers can feel a little one-note. Blending it with a piney or dank hop adds depth.

Best beer styles for Citra

• American Pale Ale
• American IPA and West Coast IPA
• Hazy or New England IPA
• Double IPA
• Session IPA
• Wheat beer and saison
• Hoppy lagers and pilsners

Hops that pair well with Citra

Citra substitutes

No hop matches Citra exactly, but these get you close:

• Mosaic: Its closest relative in flavor, with more berry and earthiness.
• Simcoe: Fruity but piney. Good for West Coast styles.
• Galaxy: More intense passion fruit. Use a little less.
• Amarillo: Softer, more orange-forward citrus.
• Centennial or Cascade: More classic citrus and floral, less tropical.

Commercial beers that showcase Citra

• Toppling Goliath Pseudo Sue: A pale ale brewed with 100% Citra, and one of the most celebrated examples of the style.
• Three Floyds Zombie Dust: A Citra single-hop pale ale with a cult following.

Brew with Citra

• The Best Ingredients for a Tasty Pale Ale
• Galaxy Citra Pale Ale Recipe