Find Olicana Hop Substitute the perfect mango and passion fruit hop alternatives for your brew when Olicana isn’t available. This expert guide covers the 9 best substitutes, including Galaxy, Citra, and UK varieties.
You’re all set to brew that perfect tropical pale ale, recipe in hand, ingredients lined up. Then you realize your homebrew shop is fresh out of Olicana hops. Before you panic or settle for something that won’t deliver those juicy mango and passion fruit notes you’re after, take a breath. I’ve spent the last five years brewing with tropical hop varieties, and I’m going to share the substitutes that actually work.
When I first encountered this problem back in 2020, I grabbed whatever “tropical” hop was available and ended up with a beer that tasted more like pine cleaner than paradise. That expensive mistake taught me that finding the right Olicana hop substitute isn’t just about matching alpha acids – it’s about understanding flavor profiles, oil composition, and how different hops behave in the brew kettle.
In this guide, you’ll discover the nine best alternatives to Olicana hops, learn how to adjust your recipes for different alpha acid percentages, and find out which substitutes work best for specific beer styles. Whether you’re brewing a New England IPA or a British-style pale ale, I’ve got you covered with tested alternatives that’ll keep your tropical flavors intact.
Understanding Olicana Hops Before You Substitute
Before we dive into substitutes, let’s get clear on what makes Olicana special. This UK-grown hop from the Charles Faram breeding program was developed to bring New World tropical character to British brewers. Released commercially in 2014, Olicana is a seedling of Cascade and the sister variety to Jester hops.
The flavor profile hits you with mango and passion fruit upfront, followed by grapefruit and subtle herbal undertones. With alpha acids ranging from 7% to 9%, it’s classified as a dual-purpose hop, though most brewers use it primarily for aroma additions. When I dry hop with Olicana, I also pick up hints of melon and green tea – characteristics that make it unique among tropical hops.
Here’s the thing though: Olicana can be inconsistent year to year. Some brewers report getting pure mango character, while others (myself included) have found it milder than expected, with more earthy British hop qualities coming through. This variability is actually why knowing good substitutes is so important.
The hop works brilliantly in whirlpool additions and dry hopping for pale ales, IPAs, and session beers. It performs best when added late in the boil or during fermentation, where its volatile aromatic oils can shine without getting boiled away. Understanding these characteristics helps us choose substitutes that’ll perform similarly in your recipes.
Top 9 Olicana Hop Substitutes for Tropical Flavor
After brewing dozens of batches with different tropical hop varieties, here are my go-to substitutes when Olicana isn’t available.
Galaxy Hops: The Intensity Champion
If you want to crank up the tropical fruit dial to eleven, Galaxy is your hop. This Australian powerhouse delivers intense passion fruit, peach, and citrus notes that make Olicana seem subtle by comparison. With alpha acids between 13-15%, you’ll need to adjust your quantities down.
In my experience brewing New England IPAs, Galaxy brings an almost aggressive tropical character – think overripe mango and guava. It’s not a perfect match for Olicana’s more balanced profile, but when I want that juice-bomb effect, Galaxy is my first choice. Just be prepared for it to dominate other hop flavors in a blend.
Use Galaxy in whirlpool additions at 170-180°F or for dry hopping. I typically use about 60-70% of the Olicana quantity called for in recipes because of its higher alpha acids and more intense oil content.
Citra: The Reliable Workhorse
Citra is probably the closest match to Olicana’s mango-forward character while being widely available. This American hop variety hits similar tropical notes with mango, pineapple, and citrus, though it leans more toward lime and tangerine than Olicana’s passion fruit.
I’ve successfully swapped Citra for Olicana in multiple pale ale recipes with excellent results. The flavor profile is bright and clean, with good aromatic intensity that doesn’t fade quickly. With alpha acids around 11-13%, you’ll want to reduce quantities slightly compared to Olicana.
What I love about Citra for substitutions is its consistency. Unlike Olicana, which can vary considerably between crops, Citra delivers predictable tropical fruit character year after year. It’s become my default choice when brewing American-style IPAs that originally called for Olicana.
Azacca: The Mango Specialist
Named after the Haitian god of agriculture, Azacca brings juicy mango character that rivals any hop on the market. With alpha acids between 14-16%, this is a high-intensity substitute that requires recipe adjustment.
When I brew with Azacca, I get bright mango notes accompanied by papaya, pineapple, and subtle citrus. It’s less grapefruit-forward than Olicana but compensates with stone fruit complexity. This makes it perfect for fruit-forward hazy IPAs where you want that smoothie-like quality.
Use about 50-60% of the Olicana quantity in your recipes, and add primarily in late additions or dry hopping. I’ve found Azacca works particularly well in combination with lower-alpha British hops to create a hybrid tropical-traditional profile similar to what Olicana delivers.
Jester: The Sister Hop Solution
If you’re brewing a British-style beer and want to stay true to the UK hop character, Jester is your best bet. As Olicana’s sister variety (both are Cascade seedlings from Charles Faram), Jester shares genetic similarities and a comparable flavor profile.
Jester brings grapefruit, tropical fruit, and blackcurrant notes with that distinctive British hop character – slightly earthy and herbal beneath the fruit. With alpha acids of 7-9%, it matches Olicana almost exactly, making recipe conversions straightforward. I can typically do a 1:1 substitution without any adjustments.
The main difference I’ve noticed is that Jester tends toward darker fruits (blackcurrant, lychee) while Olicana emphasizes lighter tropical notes. When I blend Jester with Olicana in recipes, they complement each other beautifully, which tells you they work similarly in the brew kettle.
Mosaic: The Complex Option
Mosaic brings complexity that goes beyond simple tropical fruit. This American hop delivers blueberry, tangerine, tropical fruit, and slight earthiness. With alpha acids around 11-13%, it’s a mid-range substitute requiring minor recipe tweaking.
In my brewing experience, Mosaic doesn’t nail Olicana’s specific mango-passion fruit profile, but it creates an equally interesting tropical character. I’ve used it successfully in recipes where the goal was “tropical fruit” rather than specifically replicating Olicana’s exact flavor.
What makes Mosaic valuable as a substitute is its ability to add depth and complexity. Where some single-variety tropical hops can taste one-dimensional, Mosaic brings layers of fruit character that evolve as the beer conditions. Use it at about 70-75% of the Olicana quantity in late additions.
El Dorado: The Tropical Medley
El Dorado hits you with a fruit basket of flavors – pineapple, mango, pear, watermelon, and stone fruit. This American hop variety creates a tropical profile that’s different from Olicana but equally delicious.
With alpha acids between 14-16%, El Dorado packs punch. I’ve found it works best when you want a broader tropical character rather than Olicana’s specific mango-passion fruit focus. It shines in wheat beers and pale ales where its candy-like sweetness complements lighter malt bills.
The watermelon and pear notes that come through in dry hopping set El Dorado apart from other tropical hops. When I’m brewing summer seasonals or fruit-forward session beers, El Dorado delivers refreshing tropical character without the intense bitterness that some high-alpha hops can bring.
Solero: The German Tropical
Here’s a hop that doesn’t get enough attention. Solero is a German-bred variety (Cascade x Hopsteiner male) specifically developed for tropical and passion fruit character. It’s like Germany’s answer to New World hops, and it works remarkably well as an Olicana substitute.
Solero brings mango, passion fruit, and tropical fruit notes with a cleaner profile than many American hops. The flavor is more refined and less aggressive, which actually makes it closer to Olicana’s character than some of the bigger American varieties.
I’ve had excellent results using Solero in British-style golden ales and pale ales where I want tropical fruit without overwhelming the beer. It’s particularly good for brewers who find hops like Galaxy or Azacca too intense. Use it in a 1:1 ratio with Olicana in late additions and dry hopping.
Harlequin: The UK Powerhouse
If you want to keep it British but need more intensity than Olicana provides, Harlequin is your hop. This UK variety from Charles Faram delivers tropical fruit with passion fruit, peach, and pineapple dominating. With alpha acids of 9.5-12%, it’s more potent than Olicana.
Harlequin has become incredibly popular in the UK craft beer scene, often selling out quickly. When I can get my hands on it, I find it strikes a nice balance between British hop character and New World tropical intensity. It’s less earthy than Olicana but still maintains that British hop quality.
For substitution purposes, use about 70-80% of the Olicana quantity called for in recipes. Harlequin works brilliantly in hop-forward British IPAs and works even better when blended with Olicana or Jester if you can source them.
Strata: The Unique Alternative
Strata is the wild card on this list. This American hop brings passion fruit, strawberry, and grapefruit with a distinctive cannabis-like dankness. It’s not a traditional substitute, but when you want tropical fruit with an edge, Strata delivers.
The passion fruit character in Strata is more prominent than the mango, which makes it better for partially matching Olicana’s profile rather than completely replacing it. I’ve used Strata successfully in hazy IPAs where its unique character adds complexity to the tropical fruit profile.
With alpha acids around 11-13%, use Strata at about 70% of the Olicana quantity. Be aware that late additions and dry hopping bring out more of the fruity character, while earlier additions emphasize the dank, resinous qualities. I recommend keeping Strata additions to the last 15 minutes or in the whirlpool.
How to Adjust Your Recipe for Different Alpha Acids
One of the biggest mistakes I see homebrewers make is assuming all hop substitutions are 1:1 swaps. Alpha acid content matters, especially for bittering additions. Here’s how to make accurate adjustments.
The basic formula is simple: multiply your original hop weight by the original alpha acid percentage, then divide by your substitute hop’s alpha acid percentage. If your recipe calls for 2 ounces of Olicana at 8% AA, but you’re using Citra at 12% AA, the calculation looks like this: (2 oz × 8%) ÷ 12% = 1.33 ounces.
However, this calculation only matters for bittering additions boiled for 15 minutes or more. For late additions, whirlpool hops, and dry hopping, the alpha acid content has minimal impact on bitterness. Instead, focus on matching flavor intensity and oil content.
I’ve learned through experience that aroma hops with higher alpha acids often have more concentrated essential oils too. This means a high-alpha substitute like Galaxy or Azacca will deliver more intense aroma even in smaller quantities. When substituting these hops for Olicana in dry hopping, I typically use 50-70% of the original weight rather than calculating based on alpha acids alone.
The American Homebrewers Association recommends adjusting only your bittering hops for alpha acid differences. Leave late additions and dry hop quantities alone unless you’re specifically trying to increase or decrease aroma intensity. This approach has worked well for me over hundreds of batches.
Brewing Techniques to Maximize Tropical Hop Character
Getting the most from Olicana substitutes isn’t just about choosing the right hop – it’s about using proven techniques to extract maximum tropical fruit character.
Whirlpool additions at 170-180°F are my secret weapon for tropical hops. At this temperature range, you extract aromatic oils without isomerizing much alpha acid. I add my tropical hops after chilling the wort from boiling down to 175°F, then let them steep for 20-30 minutes before continuing to chill. This technique brings out mango, passion fruit, and citrus notes beautifully.
Dry hopping during active fermentation (biotransformation) has become standard practice for tropical IPAs. Adding hops on days 2-4 of fermentation allows yeast to interact with hop compounds, converting geraniol to citronellol and linalool to terpineol. These transformations boost tropical fruit character significantly.
When I brew New England IPAs with Olicana substitutes, I do a double dry hop: the first addition during active fermentation (biotransformation phase) and a second addition after fermentation completes. This two-stage approach maximizes both the transformed tropical fruit notes and the fresh hop aromatics.
Cold-side additions are crucial for preserving volatile aromatic compounds. Research from Sierra Nevada Brewing Company shows that tropical hop compounds are highly volatile and degrade quickly at higher temperatures. I always dry hop at fermentation temperature or slightly cooler, never above 70°F, to preserve those juicy tropical notes.
One technique that’s improved my tropical hop beers dramatically is limiting contact time for dry hops. Recent studies suggest 24-48 hours is optimal for extracting hop aromatics. Beyond that, you risk extracting harsh, grassy flavors and losing the bright tropical character you’re after. I typically pull my dry hops after two days of contact time.
Beer Styles That Work Best with Olicana Substitutes
Not all beer styles benefit equally from tropical hop substitutes. Here’s where these alternatives shine brightest.
New England IPAs are the obvious choice. The hazy, juicy style was practically designed for tropical hops like the ones we’ve discussed. When I brew NEIPAs with Citra, Mosaic, or Galaxy as Olicana substitutes, I get incredible mango, pineapple, and passion fruit character. The soft water profile and wheat-heavy grain bill of this style complement tropical hops perfectly.
American Pale Ales work brilliantly with any of these substitutes, particularly Citra and Azacca. The cleaner malt profile and moderate alcohol content let tropical hop character take center stage. I’ve brewed session pale ales at 4.5% ABV that taste like liquid mango thanks to generous late additions of Azacca.
For British-style golden ales and pale ales, stick with UK substitutes like Jester or Harlequin, or use American hops sparingly. The traditional British malt character pairs better with hops that have some earthy, herbal qualities alongside the tropical fruit. When I brew British styles, I often blend a tropical hop like Citra (20-30% of the total) with traditional British varieties.
Wheat beers and witbiers benefit from the lighter tropical notes of El Dorado or Solero. The fruity esters from wheat beer yeast strains complement tropical hop character beautifully. I’ve brewed wheat IPAs with El Dorado that showcase both the hop’s tropical fruit and the classic wheat beer banana-clove notes.
One style where I approach tropical hop substitutes cautiously is West Coast IPA. This style traditionally emphasizes pine, grapefruit, and resin over tropical fruit. If you’re brewing a West Coast IPA originally designed with Olicana, consider substitutes like Mosaic or Strata that bring some dankness alongside the tropical notes.
Blending Strategies for Better Results
Sometimes the best Olicana substitute isn’t a single hop – it’s a blend. I’ve developed several combinations that capture Olicana’s character more accurately than any single variety.
My go-to blend for British-style beers is 50% Jester + 50% Citra. The Jester brings British hop character and darker fruit notes, while Citra adds bright mango and tropical fruit. This combination nails the hybrid traditional-modern quality that makes Olicana unique. Use this blend in the same total quantity as Olicana in late additions and dry hopping.
For American IPAs, try 60% Citra + 40% Mosaic. This creates layers of tropical fruit with enough complexity to keep the beer interesting. The Citra provides the upfront mango character, while Mosaic adds depth with its blueberry and earthy notes. I use this blend in both whirlpool additions and dry hopping.
When brewing hazy IPAs, my favorite combination is 70% Azacca + 30% Galaxy. The Azacca delivers the mango and tropical fruit base, while a touch of Galaxy adds intensity and passion fruit character. Be careful with this blend, though – it’s powerful. I typically use about 60-70% of the total Olicana quantity called for because both hops are so aromatic.
A more subtle approach for session beers is 80% Solero + 20% El Dorado. This combination keeps the tropical fruit present without overwhelming a lower-alcohol beer. The Solero provides the foundation, while El Dorado adds complexity and prevents the beer from tasting one-dimensional.
One blending rule I follow: never combine more than three hop varieties in late additions. I made this mistake early in my brewing career, creating a muddy, confused flavor profile. Keep it simple – two hops work better than five.
Common Mistakes When Substituting Hops
I’ve made every mistake in the book when it comes to hop substitutions. Here’s what to avoid.
Over-adjusting for alpha acids is mistake number one. New brewers often calculate precise hop weights for every addition, including late hops and dry hops. This is unnecessary and can actually hurt your beer. Only adjust quantities for bittering additions longer than 15 minutes. For everything else, consider flavor intensity and make adjustments based on that.
Assuming all tropical hops are interchangeable will lead to disappointment. Yes, Galaxy, Citra, and Azacca all deliver tropical fruit, but they’re distinctly different. Galaxy leans toward passion fruit and peach, Citra emphasizes mango and lime, and Azacca focuses on stone fruit. When I substitute, I consider which specific flavors matter most for the beer I’m making.
Using old hops defeats the purpose of choosing tropical varieties. These hops depend on volatile aromatic oils that degrade quickly. I learned this the hard way when I used year-old Citra pellets that had been stored poorly. The result was grassy, vegetal flavors instead of bright tropical fruit. Always buy fresh hops from reputable sources and store them in your freezer in airtight packaging.
Ignoring hop storage conditions is another common error. Even properly stored hops lose aromatic potency over time. If your substitute hops have been sitting around for more than six months, even in ideal conditions, consider increasing quantities by 10-20% to compensate for oil degradation.
Forgetting about harvest year variations can surprise you. I once brewed the same recipe three years in a row with Galaxy hops, and the beer tasted noticeably different each time because the hop harvest varied. Some years emphasized passion fruit, others were more peachy. This is normal – hops are agricultural products. Taste your hops before brewing and be prepared to adjust.
Finding and Storing Hop Substitutes
Having the right substitutes on hand means nothing if you can’t find them or you’ve stored them improperly.
Most Olicana substitutes are available through major homebrewing suppliers. MoreBeer and Northern Brewer typically stock Citra, Mosaic, Azacca, and Galaxy year-round. For UK hops like Jester and Harlequin, you might need to check specialty retailers or order directly from British suppliers during harvest season.
I buy hops in larger quantities (8-16 ounce packages) when they’re fresh and well-reviewed. This saves money and ensures I have quality hops available. However, this only works if you store them properly. Here’s my storage system: immediately upon arrival, I repackage hops into vacuum-sealed bags using a FoodSaver or similar device. If vacuum sealing isn’t an option, squeeze as much air as possible from the original package and seal it tightly.
Store all hops in your freezer at 0°F or below. The low temperature dramatically slows oil degradation and preserves alpha acids. I keep a dedicated section of my chest freezer for hops, organized by variety and purchase date. This system has kept hops fresh for over a year without noticeable quality loss.
When harvest season arrives (August-September in the Northern Hemisphere), that’s when to stock up. Fresh crop hops have maximum oil content and aromatic potential. I place orders in September-October to get the current year’s harvest, which gives me fresh hops through the entire next year.
Join online brewing communities to find out when specific hop varieties become available. Rare varieties like Harlequin often sell out within days of release. Forums and social media groups provide early warnings when coveted hops drop, giving you a chance to snag them before they disappear.
How long does Olicana hop character last in finished beer?
The bright tropical fruit character from Olicana and its substitutes begins fading within 2-4 weeks of packaging. This is normal for all hop-forward beers. The volatile aromatic compounds that create that fresh mango and passion fruit aroma degrade quickly, especially in the presence of oxygen.
When I brew with tropical hops, I plan to consume the beer within 30 days for maximum hop character. After that, the beer is still good, but it won’t have that fresh-squeezed tropical fruit quality. If you’re kegging, purge your keg with CO2 and minimize oxygen exposure during transfer to extend hop aroma life.
Can I use Olicana substitutes in sour beers?
Absolutely. Tropical hops work beautifully in fruited sours and mixed-fermentation beers. The acidity from lactobacillus or other souring organisms actually complements tropical fruit flavors nicely, creating a tart-sweet profile similar to passion fruit or mango.
I’ve brewed kettle sours with Azacca and Citra that tasted like liquid mango smoothies. Add your hops after souring is complete, ideally during dry hopping, to preserve the aromatic character. The low pH of sour beers can extract different hop compounds than regular beer, sometimes emphasizing fruity esters even more.
What’s the best Olicana substitute for beginners?
Start with Citra. It’s widely available, consistently delivers tropical fruit character, and performs well across multiple beer styles. Citra is forgiving – it’s hard to mess up a beer with it. The mango and citrus notes are pronounced enough that even if your brewing technique isn’t perfect, you’ll still get recognizable tropical character.
When I teach brewing classes, Citra is always my recommended first tropical hop. Once you’re comfortable with Citra, branch out to Mosaic, Azacca, or Galaxy to explore different tropical profiles. Master one hop before juggling multiple varieties.
Do I need to adjust my water chemistry for tropical hop substitutes?
Water chemistry matters more for some substitutes than others. If you’re using American hops like Citra, Galaxy, or Azacca, a water profile that emphasizes sulfates (150-250 ppm) will enhance hop character and bitterness. This is particularly important for West Coast-style IPAs.
For British hops like Jester or Harlequin, stick with more balanced water profiles or even emphasize chloride slightly (150-200 ppm chloride, 100-150 ppm sulfate). This brings out the maltiness and softer hop character typical of British pale ales.
When I brew New England IPAs with tropical hops, I use a 1:1 or 2:1 chloride-to-sulfate ratio. This creates a softer mouthfeel that complements the juicy hop character. Don’t overthink water chemistry as a beginner, but as you advance, it’s worth dialing in for specific styles.
How many different Olicana substitutes should I use in one beer?
Less is more. I stick to one or two hop varieties in most recipes. Using a single substitute lets you understand that hop’s specific character. When you use three, four, or five different hops, the flavors muddy together and you lose the distinctiveness of each variety.
There’s a time for complex hop blends – brewing competition-level IPAs or experimenting with new flavor combinations. But for everyday brewing, especially when you’re learning how different hops behave, keep it simple. Brew several batches with single hop varieties, take notes on what you taste, then blend intelligently based on your observations.
Can I substitute Olicana in clone recipes?
You can, but understand that you’re creating a variation rather than a true clone. The whole point of clone recipes is replicating a specific commercial beer, and changing the hops fundamentally alters the result.
That said, I’ve made successful “inspired by” versions of commercial beers by substituting Olicana. If a recipe calls for Olicana and you use Citra instead, you’ll get a delicious beer – it just won’t taste exactly like the original. Think of it as creating your own interpretation of the recipe rather than cloning it precisely.
For clone recipes, your best bet is waiting until you can source the actual hop variety called for. If that’s not possible, choose the closest substitute from this guide and accept that your beer will be different but potentially equally good.
Are organic versions of these hop substitutes available?
Some varieties are available in organic form, though selection is limited and prices are higher. Organic Cascade and Centennial are relatively common, but you’ll have trouble finding organic Citra, Galaxy, or Mosaic.
If brewing organic beer is important to you, consider Cascade as an Olicana substitute. While it doesn’t match Olicana’s tropical profile exactly, it offers citrus and light tropical fruit character and is readily available in organic form from suppliers like Seven Bridges Organic.
Be prepared to pay 50-100% more for organic hops and accept that availability varies by season. Organic hops sell out quickly during harvest, so order early if you’re committed to brewing organically.
Will these substitutes work in non-alcoholic beer?
Yes, but with important considerations. Non-alcoholic beer production often involves arrested fermentation or dealcoholization after brewing, both of which can strip hop aromatics. If you’re brewing NA beer, you’ll need to increase dry hop quantities by 25-50% to achieve comparable aroma levels.
I’ve brewed non-alcoholic IPAs with heavy dry hopping using Citra and Mosaic. The tropical fruit character comes through, but it’s more subtle than in regular beer. Focus on dry hopping and consider adding hops during packaging for maximum aroma retention.
Conclusion
Finding yourself without Olicana hops doesn’t mean compromising on tropical fruit character. Whether you choose the intense passion fruit of Galaxy, the reliable mango notes of Citra, or the British charm of Jester, you’ve got excellent alternatives that deliver similar (and sometimes superior) results.
The key takeaways: match your substitute to your beer style, adjust quantities based on alpha acids for bittering but not for aroma additions, and don’t be afraid to blend hops for more complex flavor profiles. My personal go-to is Citra for American styles and Jester for British beers, but your preferences might differ.
Start with a single substitute, 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, leading me to discover flavor combinations I never would have tried otherwise. Who knows? Your Olicana substitute might end up being even better than the original hop you planned to use.
Ready to start experimenting with tropical hops? Grab some Citra or Azacca, fire up your brew kettle, and prepare for some seriously fruity beer. Your taste buds (and your brewing friends) will thank you.
About the Author
Tyler Yeastman is a microbiologist and wild fermentation specialist with 8 years of experience in craft brewing and hop analysis. He maintains a library of over 100 yeast strains and has conducted extensive research on hop biotransformation and tropical flavor development in beer. When not isolating wild yeast cultures from his backyard, Tyler enjoys hiking Colorado’s mountain trails and hosting blind hop tasting sessions for local homebrewers.
