Jester Hop Substitute Can’t find Jester hops? Discover the 8 best UK and American substitutes that deliver grapefruit, blackcurrant, and tropical notes for your British-style ales.
Your golden ale recipe is ready to go. You’ve measured out the malt, the water chemistry is dialed in, and you’re about to start your brew day. Then you check your hop supply and realize you’re fresh out of Jester hops. Don’t panic and don’t settle for whatever random hop your shop has in stock, thinking all “fruity” hops are basically the same.
I learned that lesson the hard way three years ago when I grabbed Columbus hops as a Jester substitute because the shop clerk said they were both “citrusy.” The result was a beer that tasted more like a piney forest floor than the bright grapefruit British pale ale I was aiming for. That batch taught me something valuable – finding the right Jester hop substitute requires understanding what makes this UK variety special and which alternatives actually match its unique character.
Jester hops bring a distinctive combination of grapefruit, blackcurrant, and tropical fruit notes that sit somewhere between traditional British hops and aggressive American varieties. When you need a replacement, you want something that captures that bold-but-balanced character. In this guide, I’ll walk you through the eight best substitutes – both British and American – that actually work when Jester isn’t available.
What Makes Jester Hops Unique
Before jumping into substitutes, let’s get clear on what Jester brings to your beer. This variety comes from the Charles Faram Hop Development Programme and was released commercially in 2013. It’s a seedling of Cascade, which explains why it bridges British and American hop characters so effectively.
The name “Jester” actually has a funny origin story. When brewers first tried this hop, many thought they were being pranked. The tropical fruit and grapefruit character seemed too intense for a British-grown hop. People joked that Charles Faram must be joking about it being English, and the name stuck.
Jester delivers bold grapefruit notes front and center, backed by blackcurrant and lychee aromatics. With alpha acids ranging from 7-9%, it’s classified as dual-purpose, though most brewers use it primarily for late additions and dry hopping. When I brew with Jester, I pick up woody and resinous qualities that give depth beyond simple fruit character.
Here’s what makes Jester tricky to substitute: the flavor intensity varies significantly year to year. Some crops deliver pure mango character, while others lean more earthy with subtle fruit undertones. This variability means your substitute might actually be more consistent than Jester itself, which is why knowing good alternatives matters.
The hop works brilliantly in British-style pale ales, golden ales, and IPAs. It’s punchy enough to stand on its own but plays well with others in blends. Use it in late boil additions (last 20 minutes), whirlpool, or dry hopping to maximize that grapefruit and tropical fruit character.
Top 8 Jester Hop Substitutes
After brewing with Jester for years and experimenting with dozens of substitutes, here are the replacements that actually deliver similar character.
Olicana: The Sister Hop
If you want to stay British and match Jester’s genetic profile, Olicana is your best bet. These two hops are sisters – both seedlings of Cascade from the same breeding program. With alpha acids of 7-9%, Olicana matches Jester almost exactly in bittering potential.
Olicana brings mango, passion fruit, and grapefruit notes with subtle herbal undertones. It’s slightly leafier and more vigorous than Jester, which some brewers say gives it a greener quality. In my experience, Olicana works best in lighter-bodied beers where its delicate fruit character can shine without getting muddled.
Use Olicana in a 1:1 ratio for Jester in recipes. It performs particularly well in whirlpool additions and dry hopping for pale ales and session IPAs. The main difference I notice is that Olicana’s tropical fruit fades faster as the beer ages, so drink these beers fresh.
Cascade: The American Parent
Since Jester is literally a Cascade seedling, going back to the parent makes sense when you can’t find the offspring. Cascade delivers that signature grapefruit character that defines both hops, along with floral and spicy notes.
With alpha acids typically around 5-7%, you’ll need slightly more Cascade than Jester to achieve similar bitterness. The flavor profile is cleaner and more straightforward than Jester – less blackcurrant, more pure citrus. I find Cascade works best when you want grapefruit without the darker fruit complexity.
Cascade is available everywhere and works brilliantly in late additions. Use it at about 120-130% of the Jester quantity in your recipe. It’s particularly good for American-influenced British pale ales where you want that West Coast citrus punch.
Harlequin: The UK Powerhouse
Harlequin is a granddaughter of Jester (daughter of Godiva, which is a Jester offspring) that takes the tropical fruit intensity to another level. Released commercially in 2019, this hop delivers passion fruit, peach, and pineapple with remarkable intensity.
With alpha acids of 9.5-12%, Harlequin packs more punch than Jester. You’ll want to use about 70-80% of the Jester quantity to avoid overpowering your beer. The grapefruit character is present but takes a backseat to tropical fruit, which makes this hop better for fruity IPAs than traditional British bitters.
When I can find Harlequin (it sells out quickly in the UK), I use it for hop-forward British IPAs where I want that juice-bomb quality. It maintains subtle British hop character while delivering New World intensity. Pair it with lighter malts to let the hops dominate.
Centennial: The Super-Cascade Option
Brewers often call Centennial “super-Cascade” because it delivers similar flavor with higher alpha acids. With 9.5-11.5% alpha acids, you’ll use less Centennial than Jester – typically 60-70% of the original quantity.
Centennial brings pine, citrus, and floral notes with good grapefruit character. It’s less fruity than Jester, leaning more toward piney-citrus than tropical fruit. I use Centennial when brewing American pale ales that originally called for Jester, where the cleaner citrus profile fits the style better.
The main advantage of Centennial is availability and consistency. Unlike Jester’s variable character, Centennial delivers predictable results year after year. It’s also widely available in lupulin powder form (Cryo hops) for even more concentrated flavor.
Amarillo: The Citrus-Forward Choice
Amarillo delivers grapefruit and orange citrus with floral undertones. With alpha acids around 8-11%, it’s in the same ballpark as Jester for bittering potential. The flavor profile emphasizes citrus over dark fruit, making it cleaner and brighter than Jester.
When I substitute Amarillo for Jester, I use it at about 90% of the original quantity. The beer comes out more citrus-forward with less complexity but excellent drinkability. Amarillo works particularly well in summer session ales where bright, refreshing character matters more than complexity.
One thing I love about Amarillo is how it plays with British malts. The floral quality complements Maris Otter beautifully, creating that hybrid British-American character that makes Jester special.
Godiva: The Hidden Gem
Godiva is Jester’s daughter and deserves more attention than it gets. Released in 2017 from the Charles Faram programme, this hop brings spicy, gooseberry, and tangerine notes with smooth bittering qualities.
With alpha acids of 6-9%, Godiva matches Jester closely and can be used in 1:1 substitution. The flavor is more herbal and spicy than Jester, with less grapefruit punch but interesting complexity. I’ve found Godiva works brilliantly when blended with fruitier hops to add depth.
Godiva shines in darker British ales where its spicy character complements caramel malts. When I brew ESBs or brown ales that call for Jester, I often reach for Godiva instead because the spice notes work better with the malt profile.
Ernest: The Citrus Specialist
Ernest is becoming my go-to UK hop for citrus character. This variety brings apricot, citrus, and spicy aromas perfect for golden ales and blonde beers. With alpha acids around 5.5-6%, you’ll need slightly more Ernest than Jester.
The citrus character in Ernest leans toward orange and apricot rather than grapefruit, which makes it a partial match for Jester’s profile. Where it excels is in creating clean, bright citrus notes without the resinous quality some American hops bring.
I use Ernest at about 110-120% of the Jester quantity in late additions. It works particularly well in session beers under 4.5% ABV where you want hop character without overwhelming delicate malt flavors. Ernest can be hard to find, but it’s worth seeking out.
Archer: The Traditional-Modern Bridge
Archer combines classic British aroma with a citrus twist, making it an interesting Jester alternative. With alpha acids of 4-6%, you’ll need more Archer than Jester – typically 130-150% of the original amount.
The flavor profile brings grapefruit alongside earthy, traditional British hop character. Some brewers find Archer too earthy when used alone, but I’ve had excellent results blending it with fruitier hops. It maintains that British hop quality while adding modern citrus notes.
Use Archer when you want to keep your beer firmly in British territory but need a citrus lift. It works beautifully in best bitters and golden ales where tradition matters but you want a contemporary edge.
Adjusting Recipes for Different Alpha Acids
Getting the substitution right means more than picking a similar flavor profile. You need to account for alpha acid differences to maintain proper bitterness.
Here’s the calculation: multiply your original Jester weight by its alpha acid percentage, then divide by your substitute’s alpha acid. If your recipe calls for 1 ounce of Jester at 8% AA and you’re using Centennial at 10% AA: (1 oz × 8%) ÷ 10% = 0.8 ounces.
However, this calculation only matters for bittering additions. For whirlpool hops and dry hopping, alpha acids have minimal impact on bitterness. Instead, think about aroma intensity and essential oil content.
I’ve learned through experience that hops with higher alpha acids often have more concentrated oils too. When I substitute Harlequin (12% AA) for Jester (8% AA) in dry hopping, I don’t do a straight calculation. Instead, I use about 70% of the Jester quantity because Harlequin’s oils are so much more potent.
For late additions (last 15 minutes of boil) and whirlpool hops, the American Homebrewers Association recommends leaving quantities alone unless you specifically want to increase or decrease aroma intensity. This approach has served me well across hundreds of batches.
Best Beer Styles for Jester Substitutes
Not every substitute works equally well in all styles. Here’s where these alternatives shine brightest.
British pale ales and golden ales are the obvious choice. Jester was developed specifically for these styles, and most substitutes work well here. I particularly like Olicana and Ernest for traditional British pales, while Harlequin and Amarillo suit more modern, hop-forward versions.
English IPAs benefit from any of these substitutes, though UK hops maintain more authentic character. When I brew British IPAs, I often blend a UK hop like Godiva (60%) with an American hop like Cascade (40%) to capture that hybrid quality Jester naturally possesses.
For session beers under 4.5% ABV, lighter substitutes work better. Ernest and Archer provide citrus character without overwhelming delicate malt profiles. Heavy hitters like Harlequin can dominate low-alcohol beers, making them taste unbalanced.
Best bitters and ESBs traditionally used earthy British hops, but modern versions often include Jester for a citrus lift. Godiva and Archer make excellent substitutes here, adding contemporary character while respecting tradition.
One style where I’m cautious with Jester substitutes is traditional mild. These beers showcase malt over hops, and Jester’s grapefruit punch can overwhelm the delicate chocolate and caramel flavors. If the recipe calls for Jester in a mild, consider reducing the quantity by 30-40% or using the earthiest substitute available.
Blending Strategies When Jester Isn’t Available
Sometimes the best substitute isn’t a single hop – it’s a carefully constructed blend that captures different aspects of Jester’s character.
My favorite combination for British pale ales is 60% Olicana + 40% Amarillo. The Olicana provides the British hop terroir and tropical fruit base, while Amarillo adds grapefruit punch and floral notes. This blend actually delivers more consistent results than Jester because both hops are less variable year to year.
For American-influenced pale ales, try 50% Cascade + 50% Centennial. This combination creates layers of grapefruit and citrus character with enough complexity to keep the beer interesting. I use this blend in late additions and dry hopping at the same total quantity as Jester in the original recipe.
When brewing darker British ales like ESBs or brown ales, I blend 70% Godiva + 30% Ernest. The Godiva brings spicy, herbal complexity that works with darker malts, while Ernest adds bright citrus to prevent the beer from tasting too heavy.
A more adventurous option for hop-forward IPAs is 50% Harlequin + 50% Citra. This creates intense tropical fruit with underlying grapefruit, though it’s much bolder than straight Jester. Use this blend at about 70% of the Jester quantity because both hops pack serious aromatic punch.
One blending rule I follow: keep it to two hops maximum in late additions. When I’ve tried three or four hop blends to replicate Jester, the result always tastes muddled and confused. Simplicity works better.
Common Mistakes When Substituting Jester
I’ve made every mistake in the book with hop substitutions. Here’s what to avoid based on hard-won experience.
Assuming all grapefruit hops are interchangeable is mistake number one. Yes, Cascade, Jester, and Amarillo all deliver grapefruit character. But Cascade is clean and straightforward, Jester adds blackcurrant complexity, and Amarillo brings floral notes. Know which specific qualities matter for your beer.
Over-calculating alpha acid adjustments for aroma hops wastes time and can hurt your beer. A new brewer once showed me calculations for adjusting dry hop quantities based on alpha acids. This doesn’t make sense – dry hops don’t contribute bitterness, so alpha acids don’t matter. Adjust for oil content and aroma intensity instead.
Using old hops defeats the purpose of choosing aromatic varieties. I learned this when I substituted year-old Cascade pellets (poorly stored) for fresh Jester. The beer tasted vegetal and grassy instead of citrusy. Always buy fresh hops from reputable sources and store them properly in your freezer.
Forgetting about terroir when switching between UK and American hops. British hops have an earthy, herbal quality even when they’re fruity. American hops are typically cleaner and brighter. When I substitute Amarillo for Jester in a British bitter, I need to accept the beer will taste more American even if the grapefruit character is similar.
Not tasting your hops before brewing is a rookie error. I always rub hop pellets between my hands and smell them before brew day. This gives me a sense of the crop’s character and whether I need to adjust quantities. If the Cascade smells less intense than expected, I might increase the late addition by 10-15%.
Where to Find Jester Substitutes
Having the right substitutes on hand doesn’t help if you can’t actually buy them.
Most Jester substitutes are more available than Jester itself. Cascade, Centennial, and Amarillo are stocked year-round by virtually every homebrew supplier. I buy these in 1-pound vacuum-sealed bags when they’re fresh and well-reviewed.
For UK hops like Olicana, Harlequin, and Godiva, availability varies by season. These hops are harvested in September-October, and that’s when to stock up. I place orders in October to get the current year’s crop. UK hops can be harder to find in North America, so check specialty retailers or order directly from British suppliers during harvest.
Ernest has become difficult to source as demand outstrips supply. When it’s available, grab it. If your regular homebrew shop is out, ask them to special order it. Many shops will order specialty hops if you’re willing to buy a larger quantity.
My storage system: immediately repackage hops into vacuum-sealed bags using a FoodSaver. If you don’t have a vacuum sealer, squeeze out as much air as possible and seal tightly. Store everything in the freezer at 0°F or below.
Join UK and American homebrewing forums to find out when rare hops drop. Harlequin sells out within days of release, and forum members often share alerts when suppliers get stock. I’ve scored hard-to-find hops many times thanks to heads-up from fellow brewers online.
Can I use Jester substitutes in lagers?
Absolutely. Jester works well in hop-forward lagers, and so do its substitutes. Cascade and Ernest are particularly good for pale lagers where you want citrus character without overwhelming delicate malt. I’ve brewed excellent pilsners with Cascade as a late addition that would’ve originally used Jester.
Use substitutes sparingly in traditional lagers. These styles emphasize hop bitterness over aroma, so heavy late additions can make the beer taste more like a pale ale. For authentic lager character, stick to small quantities in late additions or skip aromatic hops entirely.
What’s the closest American substitute for Jester in a British bitter?
Cascade is your best bet. It’s Jester’s parent hop and delivers similar grapefruit character. Use it at about 120% of the Jester quantity in late additions to account for lower alpha acids and slightly less intense aromatics.
That said, understand that using any American hop will shift the beer’s character toward American pale ale territory. If maintaining British character matters, wait until you can source Jester or use a UK alternative like Olicana or Ernest instead.
Do Jester substitutes work in sour beers?
They do, though the acidic environment changes how hop character expresses itself. I’ve brewed kettle sours with Cascade and Centennial dry hopping that delivered excellent citrus character complementing the lactic tartness.
Add your hops after souring is complete to preserve aromatic compounds. The low pH can emphasize fruity esters in some hops, which works beautifully with grapefruit and citrus varieties. Avoid heavily resinous hops like Columbus – their character clashes with sourness.
How long does hop character last with Jester substitutes?
Expect bright grapefruit and citrus character to fade within 3-4 weeks of packaging. This is normal for all aromatic hops, not just Jester substitutes. Volatile compounds degrade quickly, especially in the presence of oxygen.
Minimize oxygen exposure during transfer to extend hop aroma life. If you’re kegging, purge your keg with CO2 before and after filling. For bottles, limit headspace and consider adding ascorbic acid as an antioxidant. Even with perfect technique, plan to consume hoppy beers within 30 days for maximum aroma.
Should I adjust water chemistry when substituting American hops for Jester?
It depends on the style you’re brewing. If you’re making British pale ales or bitters with American hop substitutes, stick with balanced water chemistry or even emphasize chloride (150-200 ppm). This softens hop character and maintains British mouthfeel.
For American pale ales using Jester substitutes, sulfate-forward water (200-300 ppm) enhances hop bitterness and citrus character. I brew British-style beers with 2:1 chloride-to-sulfate ratio and American styles with 2:1 sulfate-to-chloride ratio.
Can I mix UK and American Jester substitutes?
Definitely, and I recommend it for best results. Blending UK hops like Olicana with American hops like Amarillo creates that hybrid character that makes Jester special in the first place.
Start with a 60:40 or 70:30 ratio favoring UK hops to maintain British character while adding American citrus punch. I’ve had excellent results with Olicana-Cascade and Ernest-Amarillo blends that capture Jester’s unique position between Old and New World hop character.
Are lupulin powder versions available for Jester substitutes?
Cascade, Centennial, and Amarillo are all available in lupulin powder form (Cryo hops from Yakima Chief or Lupomax from Haas). These concentrated forms deliver intense aroma with less vegetal matter. Use them at about 50% of the pellet quantity.
Unfortunately, Jester itself and most UK substitutes don’t have lupulin powder versions available. This is partly due to smaller production volumes and partly because UK hop breeding programs haven’t emphasized this format yet. Stick with T-90 pellets for UK hops.
Will these substitutes work for clone recipes?
You can create an “inspired by” version rather than a true clone. Changing hops fundamentally alters the beer’s character, so you won’t replicate the original exactly.
If you’re trying to clone a specific commercial beer that uses Jester, your best bet is waiting until you can source actual Jester hops. If that’s not possible, choose the substitute with the most similar flavor profile and accept that your beer will be different (but potentially equally good in its own right).
Conclusion: Finding Your Ideal Jester Alternative
Running out of Jester hops doesn’t mean compromising on your brew. Whether you choose Olicana for authentic British character, Cascade for American citrus punch, or Harlequin for tropical intensity, you’ve got excellent options that deliver similar (and sometimes superior) results.
The key takeaways: match your substitute to your beer style, use UK hops for traditional British ales and American hops for hop-forward contemporary styles, and don’t be afraid to blend for more complex character. My personal favorites are Olicana for British pale ales and the Olicana-Amarillo blend for anything hop-forward.
Start experimenting with a single substitute first. Brew a batch, take detailed notes on what you taste, and refine from there. Some of my best beers came from being forced to substitute hops and discovering flavor combinations I never would’ve tried otherwise.
Ready to brew without Jester? Grab some Cascade or Olicana, fire up your kettle, and prepare for some seriously good British-style beer. Your taste buds won’t know you made a substitution.
About the Author
Dave Hopson is a certified Cicerone® and beer historian with 12 years of experience studying brewing traditions across 15 countries. He specializes in British hop varieties and has visited over 200 breweries documenting regional brewing practices. Dave’s research on UK hop development has appeared in multiple brewing publications, and he hosts the podcast “Hop Tales” where he interviews brewers about their craft. When not analyzing hop chemistry, Dave enjoys hiking the English countryside and judging homebrew competitions.
