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Hop family

Modern tropical hops

High-oil varieties bred since the 2000s for intense mango, passionfruit and stone-fruit aroma.

The varieties bred since the 2000s for total oil content rather than for alpha acid: Citra, Mosaic, Galaxy, Nelson Sauvin and their many successors. They carry mango, passionfruit, stone fruit and citrus at intensities the older aroma hops cannot reach, and they are the reason a modern IPA smells the way it does.

Much of that character is not free in the hop at all. It arrives as thiols and other bound compounds that yeast enzymes release during fermentation, which is why the same hop tastes different depending on when it is added and which yeast is working, and why these varieties reward dry hopping during fermentation rather than after it.

What unites them

Bred specifically for aroma intensity, with very high total oil and, in several cases, high concentrations of thiol precursors that produce tropical fruit character when released by yeast during fermentation. These are the varieties that made the hazy IPA possible.

Grouped by what they smell like rather than by breeding or origin.

Varieties carrying this character

29 varieties, grouped by character rather than by pedigree — so hops bred elsewhere to a family’s profile are listed alongside its traditional members, and the count will not always match a list of names given above. A hop can also belong to more than one family. The hop index carries every variety.