Getting the right fruity flavours in your homebrew beer is as easy as choosing the right hops. There are many different types of hops, all with distinct flavour and aroma profiles.
In my many years of experience of brewing beer, I have experimented as many types of hops as I can. And the fruity hops are some of my favourites.
In this guide, we will run you through the most popular hops to produce the precise frut flavour you are looking for in your brewing.
Tropical Fruit Flavours For Home Brew
Chasing that vibrant tropical vibe for your homebrew? Let’s take a look at the types of hops that will give you that distinct tropical flavor.
| Hop | Origin | Typical Alpha Acid % | Flavours | Usage |
|---|---|---|---|---|
| Galaxy | Australia | 11-16% | Passion fruit, peach, citrus, tropical | Late boil additions, whirlpool, dry hopping |
| Mosaic | United States | 11.5-13.5% | Tropical fruit, citrus, berry, herbal | Late boil additions, whirlpool, dry hopping |
| Ella | Australia | 13.3-19.2% | Spicy, floral (at low quantities), tropical, grapefruit (at higher quantities) | Various stages in brewing, Pale Ale, Stout, Lager, Pilsner |
Galaxy
- Origin: Australia
- Typical Alpha Acid: 11-16%
- Flavours: Prominent notes of passion fruit, peach, and citrus, with hints of tropical fruit and pine.
- Usage: Primarily used for late boil additions, whirlpool, and dry hopping in various beer styles, especially IPAs and pale ales, to enhance aroma and flavor.
Galaxy is an Australian hop that is renowned for its punchy citrus, juicy peach, and mouth-watering passionfruit aromas.
Sitting at 11%-16% alpha acid range with an oil content to match (3-5 mL/100g), this hop shines brightest when added in the latter stages of brewing or as a dry hop to really accentuate those flavours. It’s a stellar companion to mates like Citra and Mosaic.
Mosaic
- Origin: United States
- Typical Alpha Acid: 11.5-13.5%
- Flavours: A rich combination of tropical fruit, citrus, berry, herbal, earthy, and pine characteristics. Notable for its mango, lemon, lime, and stone fruit nuances.
- Usage: Aroma and bittering. Often used in late boil additions, whirlpool, and dry hopping, particularly favored in IPAs, Pale Ales, and other hop-forward beer styles.
Meet Mosaic, the American chameleon of hops with its kaleidoscope of aromas. Think tropical vacations with hints of blueberry, mango, and even guava.
This all-rounder with an 11.5%-13.5% alpha acid range and a moderate oil content (1-1.5 mL/100g) is versatile enough to be used at any stage in your brewing.
Mix it up with a variety of other hops and let Mosaic work its magic in turning your brew into a fruit basket of delight.
Ella
- Origin: Australia.
- Typical Alpha Acid: 13.3-19.2%.
- Flavours: Spicy, floral (at low quantities), tropical, grapefruit (at higher quantities).
- Usage: Suitable for various stages in brewing, commonly used in Pale Ale, Stout, Lager, and Pilsner.
Ah, Ella, the Aussie belle with a subtle touch of flair. Her low floral and spice notes can serenade the subtler tastes, but crank it up with more hoppy goodness, and you’ve got a full tropical fest.
With a more intense alpha acid range of 13.3%-19.2% and oils ranging from 2.4 to 3.4 mL/100g, she’s dance-worthy in a range of styles, whether it’s a pale ale or something as dark as a stout.
Ella is all about versatility with a cheeky twist of white grape and rockmelon.
Citrus Flavours
Ready to zest up your homebrew with some citrusy hops? Let’s dive into some of Australia’s favourite fruity hops that promise to add a splash of sunshine into your pint.
| Hop | Origin | Typical Alpha Acid % | Flavours | Usage |
|---|---|---|---|---|
| Citra | USA | 11-13% | Grapefruit, lime, passion fruit | Late boil, dry hopping |
| Galaxy | Australia | 13-15% | Citrus, passion fruit, apricot | Late addition, dry hopping |
| Vic Secret | Australia | 14-17% | Pineapple, pine, citrus | Whirlpool, dry hopping |
| Eclipse | Australia | 16-19% | Mandarin, citrus peel | Late addition, dry hopping |
Citra
- Origin: USA
- Typical Alpha Acid: 11-13%
- Flavours: Grapefruit, lime, passion fruit
- Usage: Late boil, dry hopping
This American hop variety is a hit Down Under, too! Citra is renowned for its zesty citrus and tropical fruit flavours, such as grapefruit, lime, and passion fruit. Originating from the Hop Breeding Company, it has a typical alpha acid percentage ranging from 11% to 13%.
To really make those citrusy notes sing, try using Citra in the late boil or during dry hopping.
Galaxy
- Origin: Australia
- Typical Alpha Acid: 13-15%
- Flavours: Citrus, passion fruit, apricot
- Usage: Late addition, dry hopping
Ah, Galaxy, the superstar from Down Under! This Australian hop is famed for its intense flavours of citrus, and passion fruit. With an alpha acid percentage between 13% and 15%, it’s a powerful addition to your brew.
To extract its best notes of citrus, passion fruit, and apricot, add it late in the brewing process or while dry hopping.
Vic Secret
- Origin: Australia
- Typical Alpha Acid: 14-17%
- Flavours: Pineapple, pine, citrus
- Usage: Whirlpool, dry hopping
Keeping with the Aussie theme, Vic Secret packs a punch with pineapple and pine notes alongside the desired citrusy elements. Hailing from Australia, its alpha acid content sits at 14% to 17%.
For a more nuanced flavour profile that complements its boldness, consider a combo of whirlpool and dry hop additions.
Eclipse
- Origin: Australia
- Typical Alpha Acid: 16-19%
- Flavours: Mandarin, citrus peel
- Usage: Late addition, dry hopping
The new kid on the block, Eclipse, is another Australian variety that offers a unique spin on citrus flavours. It’s all about mandarin and zesty citrus peel.
Eclipse is certainly not shy with alpha acids coming in at about 16% to 19%.
Best practice is to throw it into your brew late or when dry hopping to capture its full flavour spectrum.
Berry Flavours In Beer
When you’re keen on adding a fruity twist to your homebrew, berry-like hops can add a new layer of complexity and aroma that’ll really make your beers interesting.
| Hop | Origin | Typical Alpha Acid % | Flavours | Usage |
|---|---|---|---|---|
| Enigma | Australia | 13.5-16.5% | Red currant, raspberries, stone fruit, white grape | IPAs, Pale Ales, Dry hopping, late additions |
| Mosaic | United States | 11.5-13.5% | Citrus oil, balsam pine, blueberry, peach, mango, lime, mandarin orange, tangerine, passion fruit | IPAs, Pale Ales, Saisons, Fruit Beers, late boil addition, dry hop |
| Pacific Gem | New Zealand | 13-15% | Blackberry, oak, pine, earthy | Bittering in ales, stouts, lagers, occasionally for aroma, early and late boil |
Enigma
- Origin: Australia.
- Typical Alpha Acid: 13.5-16.5%.
- Flavours: Red currant, raspberries, stone fruit, white grape.
- Usage: IPAs, Pale Ales. Dry hopping or late additions.
Have you met Enigma, the latest rising star from Australia? Originating Down Under, this hop brings you a heady mix of raspberry and redcurrant notes, complemented by a touch of tropical fruit. With typical alpha acid percentages ranging from 13% to 16.5%,
Enigma packs a punch whilst delivering a multi-layered experience. For an ace berry hit, throw in Enigma at the whirlpool or during dry hopping!
Mosaic
- Origin: United States.
- Typical Alpha Acid: 11.5-13.5%.
- Flavours and Aroma: Citrus oil, balsam pine, blueberry, peach, mango, lime, mandarin orange, tangerine, lime, and passion fruit.
- Usage: IPAs, Pale Ales, Saisons, Fruit Beers. Late boil addition and dry hop.
Let’s talk Mosaic, the triple threat from the USA! Known for its mango, pine, citrus, and herb flavours, it’s also famed for berry sensations like blueberry and blackberry touch. Sporting a robust alpha acid range of 11% to 13%, Mosaic’s a gem for both bitterness and aroma.
Get that fruity bang by adding Mosaic late in the boil or as a dry hop to harness its complex character truly.
Pacific Gem
- Origin: New Zealand
- Typical Alpha Acid: 13-15%
- Flavours: Blackberry, oak, pine, earthy
- Usage: Bittering in ales, stouts, lagers; occasionally for aroma
And, my friend, don’t overlook Pacific Gem, all the way from New Zealand. Besides its alpha acid content at a stalwart 13% to 15%, it’s known for a distinctive blackberry aroma. This hop’s got a bold personality, with notes of oak and a smidge of spice.
Perfect for a brew that stands out from the mob, add it early for bittering or late in the game to amplify that berry aroma.
Stone Fruit Flavours and Aroma
Hops with stone fruit characteristics can give quite the refreshing experience.
Let’s explore some hop varieties that exude these succulent flavours and how to utilise them in your homebrew.
| Hop | Origin | Typical Alpha Acid % | Flavours | Usage |
|---|---|---|---|---|
| Talus | USA | 8.9%-9.5% | Pink grapefruit, citrus rinds, dried roses, pine resin, tropical fruits, sage | Versatile, especially in IPAs and hoppy beers |
| El Dorado | USA | 14%-16% | Pear, watermelon, stone fruit, candy | Late additions and dry hopping in hop-forward styles |
| Sabro | USA, New Mexico | 12%-16% | Coconut, tangerine, stone fruit, cedar, mint, cream | Versatile across a wide variety of beer styles, late addition or dry hop for maximum flavor |
Talus
- Origins: USA
- Flavours: Pink grapefruit, citrus rinds, dried roses, pine resin, tropical fruits, sage
- Alpha Acid: 8.9%-9.5%
- Usage: Versatile, especially in IPAs and hoppy beers
Ever heard of Talus hops? They’re relatively new on the scene, but have quickly become a favourite for crafting beers with a vibrant bouquet. With a lineage that includes Sabro, they bring forward a gorgeous mix of grapefruit zest, floral rose, and a hint of tropical paradise.
Sporting alpha acids between 8.9% to 9.5% and oils at about 2.0 to 2.7 mL/100g, Talus is a fantastic choice for your IPAs or any beer where you want a bold, hop-forward punch.
El Dorado
- Origins: USA
- Flavours: Pear, watermelon, stone fruit, candy
- Alpha Acid: 14%-16%
- Usage: Ideal for late additions and dry hopping in hop-forward styles
If you’re chasing a hop that’s a treasure trove of tropicality, look no further than El Dorado. This American dual-purpose hop is famed for imparting rich notes ranging from ripe pears to the unmistakable sweetness of stone fruit and even a twist of watermelon.
With alpha acids soaring at 14%-16% and total oil content hanging around 2.5 to 2.8 mL/100g, El Dorado is your go-to for a late kettle addition or a powerful dry hop in, say, a delectable hoppy ale.
Sabro
- Origins: USA, New Mexico
- Flavours: Coconut, tangerine, stone fruit, cedar, mint, cream
- Alpha Acid: 12%-16
- Usage: Versatile across a wide variety of beer styles. Late addition or dry hop for maximum flavour.
And then there’s Sabro, the hop with an enigmatic charm. This varietal comes from New Mexico and is renowned for its wide array of flavours—expect a medley from creamy coconut to zesty tangerine, all underpinned by a stone fruit foundation.
Use sabro hops as a late addition or dry hop to maximize the aroma and flavor potential.
It’s quite the personality! Sabro hops contain alpha acids of 12%-16% and oil levels at 2.5 to 3.5 mL/100g. They suit a gamut of beers, from pale ales to the darker hues of porters.
Melon Flavours
Lets take a look at a few hops that can impart melon flavours into your beer, making it refreshingly unique.
| Hop | Origin | Typical Alpha Acid % | Flavours | Usage |
|---|---|---|---|---|
| Citra | United States | 11-13% | Citrus, peach, tropical fruits, lime, grapefruit | Aroma and flavor in IPAs, pale ales, late boil, dry hopping |
| Amarillo | United States | 8-11% | Orange, lemon, melon, apricot, peach | Aroma and flavor in IPAs, pale ales, late boil, dry hopping |
| Lemon Drop | United States | 5-7% | Lemon, mint, green tea, slight melon | Aroma and flavor in light ales and lagers, late boil, dry hopping |
Citra
- Origin: United States
- Typical Alpha Acid: 11-13%
- Flavours: Citrus, peach, tropical fruits, lime, grapefruit
- Usage: Aroma and flavor in IPAs, pale ales; late boil, dry hopping
We have already discussed Citra hops in the citrus section of this article. Originating from the United States, they’re like a fruit basket in a hop pellet. Besides the prominent melon notes, you’ll also get a hit of citrus, lime, and tropical fruits. With an alpha acid range typically between 11-13%, Citra is quite the powerhouse.
Throw them into your brew during the last 15 minutes of the boil or during dry hopping to really accentuate those juicy melon flavours.
Amarillo
- Origin: United States
- Typical Alpha Acid: 8-11%
- Flavours: Orange, lemon, melon, apricot, peach
- Usage: Aroma and flavor in IPAs, pale ales; late boil, dry hopping
Next up is the delightful Amarillo hop. Hailing also from the US, these hops are like a little slice of summer. Expect to find a dance of orange, lemon, and floral undertones alongside the melon. Amarillo usually boasts an alpha acid percentage around 8-11%, striking a balance between bold and subtle.
For the best results, pop Amarillo into your boil in the last 5-10 minutes or use it when dry hopping to capture its essence.
Lemon Drop
- Origin: United States
- Typical Alpha Acid: 5-7%
- Flavours: Lemon, mint, green tea, slight melon
- Usage: Aroma and flavor in light ales and lagers; late boil, dry hopping
Ever tried Lemon Drop hops? It’s like a sunny day in a hop variety! Besides the obvious lemony zing, they carry a hint of melon sweetness that’s absolutely charming. Originated in the US, this hop typically sits at an alpha acid content of 5-7%, making it a gentler addition to your beer.
Enjoy the Lemon Drop’s melon notes by adding them during the whirlpool stage or, you guessed it, dry hopping to maximise its fruity goodness.
Dried Fruit Flavours
When you’re homebrewing and yearning for a beer with a touch of dried fruit character, such as Belgian Strong Ales, English Barleywines, and Old Ales, these classic English hops will do just the trick.
| Hop | Origin | Typical Alpha Acid % | Flavours | Usage |
|---|---|---|---|---|
| Fuggles | United Kingdom | 3-6% | Earthy, woody, herbal, slight floral notes | Bittering and aroma in traditional ales, porters, stouts, early and late boil additions |
| East Kent Golding | United Kingdom | 4-7% | Floral, lavender, spice, honey, earthy | Aroma and flavor in English-style ales, porters, stouts, late boil, dry hopping |
| Challenger | United Kingdom | 6.5-9% | Cedar, green tea, sweet floral, spice | Bittering and aroma in ales, porters, stouts, versatile for both early and late boil additions |
Fuggles
- Origin: United Kingdom
- Typical Alpha Acid: 3-6%
- Flavours: Earthy, woody, herbal, slight floral notes
- Usage: Bittering and aroma in traditional ales, porters, stouts; early and late boil additions
Originating from England, Fuggles is your go-to when you’re after a subtle earthiness paired with a sweet kiss of dried fruit and a hint of mint. With an alpha acid sitting pretty between 3% and 6%, it’s not too punchy on the bitterness. Fancy a brew that’s smooth yet complex? Add Fuggles to your English bitters, porters, or even a saison.
You’ll find the magic happens with a total oil presence of 0.7-1.2 mL/100g — just perfect for your a great aroma.
East Kent Golding
- Origin: United Kingdom
- Typical Alpha Acid: 4-7%
- Flavours: Floral, lavender, spice, honey, earthy
- Usage: Aroma and flavor in English-style ales, porters, stouts; late boil, dry hopping
Oh, the elegance of East Kent Golding! She’s all class with floral lavender undertones and a sweet whisper of honey, all the while holding onto those desired dried fruit vibes. With alpha acids ranging from 4% to 7%, this hop is never overbearing.
The oil content of 0.4-1.0 mL/100g ensures a refined taste. Looking to craft a classic English pale ale or a stately barley wine? Sprinkle in some Kent Golding for that true liquid gold effect.
Challenger
- Origin: United Kingdom
- Typical Alpha Acid: 6.5-9%
- Flavours: Cedar, green tea, sweet floral, spice
- Usage: Bittering and aroma in ales, porters, stouts; versatile for both early and late boil additions
And then there’s Challenger, a hop that doesn’t shy away from complexity. This dual-purpose hop balances a fruity, spicy dance with subtler notes of cedar and green tea.
With alpha acid between 6.5% and 9%, you’re in for a real treat that provides a zesty kick without overpowering your palate. Those oils at 1.0-1.7 mL/100g are key to releasing the full spectrum of fruity aromas. Whether you’re brewing a robust English porter or a crisp lager, Challenger steps up to the plate.
Grapes and Vine Fruit Flavours in Home Brew
If you want to capture the essence of vine fruits in your homebrew, hops that impart grape-like qualities are your go-to.
| Hop | Origin | Typical Alpha Acid % | Flavours | Usage |
|---|---|---|---|---|
| Nelson Sauvin | New Zealand | 12-13% | White wine, gooseberry, tropical fruit, grape | Aroma and flavor, especially in IPAs and pale ales, late boil, dry hopping |
| Hallertau Blanc | Germany | 9-12% | White wine, floral, fruity, passion fruit, grapefruit | Aroma and flavor in IPAs, pale ales, lagers, late boil, dry hopping |
| Motueka | New Zealand | 6.5-8.5% | Lemon lime, tropical fruit, fresh citrus, hints of dried fruit | Aroma and flavor in ales and lagers, dry hopping and late boil additions |
Nelson Sauvin
- Origin: New Zealand
- Typical Alpha Acid: 12-13%
- Flavours: White wine, gooseberry, tropical fruit, grape
- Usage: Aroma and flavor, especially in IPAs and pale ales; late boil, dry hopping
Nelson Sauvin hops, originating from New Zealand, are a unique and exciting addition to home brewing. What makes them particularly special is their distinct ability to impart grape-like flavors, closely resembling those found in white wines.
This characteristic is a boon for brewers aiming to infuse vine fruit notes into their beer. Typically, Nelson Sauvin hops boast an alpha acid content ranging from 12-13%, providing a robust yet balanced bitterness.
They shine brightest when used in late boil or dry-hopping stages, allowing their complex flavor profile to emerge truly.
These hops are a match made in heaven for styles like Pale Ales, IPAs, and Saisons, where their fruity and slightly earthy notes can be showcased.
Hallertau Blanc
- Origin: Germany
- Typical Alpha Acid: 9-12%
- Flavours: White wine, floral, fruity, passion fruit, grapefruit
- Usage: Aroma and flavor in IPAs, pale ales, and lagers; late boil, dry hopping
Renowned for their resemblance to white wine characteristics, particularly notes of Sauvignon Blanc, Hallertau Blanc hops bring a sophisticated and fruity profile to the brewing table. With an alpha acid content typically around 9-12%, Hallertau Blanc hops provide a moderate and well-rounded bitterness.
They excel when used in late additions or during dry hopping, which allows their nuanced flavors and aromas to shine without being overshadowed by bitterness.
Ideal for styles like Belgian Ales, Wheat Beers, and even lighter IPAs, Hallertau Blanc hops are perfect for those aiming to craft beers with a delicate, wine-like elegance. Their unique flavor profile, combining elements of both hops and grapes, makes them a standout choice for innovative and flavor-forward brewing.
Motueka
- Origin: New Zealand
- Typical Alpha Acid: 6.5-8.5%
- Flavours: Lemon lime, tropical fruit, fresh citrus. Hints of dried fruit.
- Usage: Aroma and flavor in ales and lagers; suited for dry hopping and late boil additions
Motueka hops, a gem from New Zealand, are an excellent choice for home brewers looking to add a zesty, citrusy twist to their beers, reminiscent of grape and vine fruit flavors.
These hops are known for their lively lime and lemon notes, adding a refreshing and fruity dimension to any brew. Typically, Motueka hops have an alpha acid range of 6-8%, making them more suited for flavor and aroma rather than high bitterness.
They work wonderfully in late boil additions or as a dry hop, highlighting their bright citrusy characteristics.
Motueka hops are particularly well-suited for lighter styles like Pilsners, Lagers, and Pale Ales, where their refreshing qualities can really shine. Their unique flavor profile, blending citrus and subtle tropical fruit notes, makes them a fantastic option for brewers seeking to create vibrant, fruit-forward beers.
Orchard Fruit Flavours
These hops will add a delightful twist to your beer with notes that’ll remind you of biting into a fresh, juicy pear or a batch of ripe fruits straight from the tree.
| Hop | Origin | Typical Alpha Acid % | Flavours | Usage |
|---|---|---|---|---|
| Strata | United States | 11-12.5% | Tropical fruits, fresh berries, citrus | Late additions, dry hopping |
| Simcoe | United States | 12-14% | Apricot, pine, earthy tones | Bittering, flavouring, dry hopping |
| Ekuanot | United States | 13-15.5% | Tropical citrus, green pepper, pear | Flavouring, aromatic additions |
Strata
- Origin: United States
- Flavours: Tropical fruits, fresh berries, citrus
- Alpha Acids: 11-12.5%
- Usage: Late additions, dry hopping
Strata hops offers up a complex flavour profile with a brilliant tropical kick. Think of a fruit salad, and you’ve got Strata in a nutshell. Strata’s typical alpha acid range sits around 11-12.5%, so it’s definitely on the bolder side – perfect for making your pale ales pop.
You’ll find it pairs brilliantly with fruity and citrusy hops for that next level taste.
Simcoe
- Origin: United States
- Flavours: Apricot, pine, earthy tones
- Alpha Acids: 12-14%
- Usage: Bittering, flavouring, dry hopping
Next up is Simcoe, the versatile virtuoso of the hop world. This hop is renowned for its stone fruit and piney notes.
A dip in a hoppy brew with Simcoe can evoke memories of a walk through pine forests while munching on a pear. With alpha acids ranging from 12 to 14%, Simcoe is ideal for adding complex fruitiness to your ale.
Ekuanot
- Origin: United States
- Flavours: Tropical citrus, green pepper, pear
- Alpha Acids: 13-15.5%
- Usage: Flavouring, aromatic additions
Lastly, don’t overlook Ekuanot (formerly known as Equinox), your go-to for a bold, fruit-laden experience. It’s a newer kid on the block but quickly earned its stripes with an expressive profile of fruit flavours. You’ll get hints of everything from lime to papaya, and yes, a dash of that orchard pear sweetness.
Typically containing alpha acids between 13 and 15.5%, Ekuanot shines in various beer styles, particularly when you’re after a hit of fruitiness without the bitterness overpowering your palate.