Amallia Hops

Amallia Hops: Picking the Perfect Beer Style for This Hoppy Hero

Reading Time: around 12 min

Amalia hops are a relative newcomer to the brewing scene, but don’t let their fresh faces fool you. These hops pack a punch that can make a brew stand out. Originating from the United States, they’re like that cool kid on the block who brings a new game everyone wants to play.

In beer terms, they can be your secret ingredient.

The one that can take your homebrew from mundane…

…to ‘Where have you been all my life?’

With their distinctive characteristics – think vibrant citrus with a hint of spicy notes – Amalia hops are the life of the beer party. You’re not just throwing them into the mix and hoping for the best. 

Oh no, it’s all about timing with these bad boys. 

Add them early in the boil if you’re after bitterness, or toss them in late to snag those irresistible aromas and flavors. And don’t skimp on the amount; with Amalia, more is more.

Key Takeaways

  • Amalia hops are a new, vibrant hop variety from the U.S. with a citrusy, floral profile.
  • Timing is crucial when adding Amalia hops to the brewing process for desired bitterness or aroma.
  • Generously using Amalia hops can significantly enhance the beer’s character.


The Origin and History of Amalia Hops

Picture this: you’re in the rugged, sun-soaked landscape of New Mexico. Think breaking bad but with more hops. It’s here in the United States that the Amalia hop variety said “hello world”. 

This little buddy isn’t your run-of-the-mill hop. 

It’s part of the Neomexicanus subspecies. 

A wild and free member of the Humulus lupulus gang.

These hops aren’t just American by birthplace. They’ve got that New Mexico zing, making them as unique as a UFO sighting at Roswell! The Neomexicanus family brings a history that predates IPAs, pilsners, and even the ubiquitous light beer.

Now, get this. Amalia hops are like that friend who thrives out of the spotlight, often overshadowed by their flashier cousins. But let me tell you, they pack a punch akin to a dessert chili, imbuing your brews with flavors that’ll have you saying “more, please!”

Flavors & Aromas



Think wildflowers, not your grandma’s perfume


Less ‘oranges in the sun’, more ‘mysterious citrus from the unknown’


Like a desert hike, minus the sweat


Here’s the deal with these hops. 

You want to toss them in during the post-boil whirlpool or dry-hopping stage to get the most out of their personality. Think of it as giving them a chance to mingle at the party without the heat cramping their style. 

And when you’re eyeballing amounts, stay around 1-2 oz per 5-gal batch.

Trust me, a little goes a long way with Amalia hops. So, ready to brew a beer that’s as enchanting as a New Mexico sunset? Get your hands on some Amalia hops…

…and let the magic begin!

Amalia Hops Characteristics

If you’re looking to brew a beer that stands out, let’s talk Amalia hops.

This hop variety packs a flavorful punch.

Alpha and Beta Acids Profile

Alpha Acid: 5.5%-9.0% 

Beta Acid: 4.2%-8.3%

Let’s break it down. With an alpha acid percentage floating between 7% and 10%, Amalia isn’t your wallflower at the hop dance. It’s going to bring a moderate to strong bitterness to the party, depending on how much you invite. 

The beta acids are not too far behind, so you’ll get that nice balance in bitterness. Use Amalia early in the boil if you’re chasing that bitterness, or hold back until the end if you’re all about the aroma.

Aroma and Flavor Notes

  • Flavor Profile: Citrus, Orange (rather harsh), Earthy, with Floral and Spicy notes
  • Aroma Intensity: Moderate to Intense


Amalia hops are like that friend who wears too much cologne. You’ll notice them as soon as they walk into the room. It’s got a robust aroma teeming with citrus with quite harsh orange. You can also sense pine, and a basket of stone fruits.

Plus a herbal / floral entourage that makes it impossible to ignore. 

Throw these bad boys in late during the boil or even post-fermentation…

…to bring out the full spectrum of flavors in your brew.

Hop Oil Composition

  • Total Oil: 1.0-1.6 mL/100g
  • Key Oil Components: Myrcene, Caryophyllene, Humulene, Farnesene


The hop oil profile in Amalia works harder than a one-legged man in a butt-kicking contest. We’re talking lots of myrcene for that juicy hit. It’s joined by caryophyllene and humulene. 

They add complexity with spicy and earthy notes. 

And let’s not forget a touch of farnesene. It brings that unique touch that signs its autograph on your beverage. You only need a smidge to spice up your beer, and these oils work best when dry hopping. 

That’s when Amalia shows its true colors.

And trust me, they’re vivid.

Amalia Hops in Brewing

Amalia hops are your secret weapon for that craft beer you’ve been itching to brew. Amp up your homebrew’s character using Amalia’s unique traits. And let’s help you figure out how and when to toss these bad boys into the mix.

This variety has dual purpose and you can use it for aroma and bittering.

The Role in Bittering

When it comes to biting into a bitter beer, think of Amalia hops as the nibble, not the chomp. You’ll want to add 1 to 2 ounces of these green hops early in the boil. This will give you an IBU that keeps your taste buds tingling. 

But, it won’t make you wonder if you’ve just had a run-in with a lemon. 

They’re perfect for that gentle caress of bitterness you need in classic styles.

Like Brown Ales or a friendly Dark Ale. Or more robust Stout.

Amalia Hops in Brewing

Enhancing Aroma Through Dry Hopping

Looking to smack your senses with amazing aroma? Throw Amalia hops into the ring during dry hopping, and watch your beer go from smelling good to “Can I bathe in this?” good. 

Toss in about 1 ounce per 5 gallons after fermentation. It will take your American IPA from zero to hero on aroma. Or, it will give that English Pale Ale a posh, hoppy lift. 

Usage Recommendations by Beer Style

To master the hoppy arts, you’ve got to know your beer styles. 

Here’s how you use Amalia hops for various thirst-quenchers:

  • American IPA: A bold buddy likes its hops. Hook it up with 2 ounces for bittering and another ounce when dry hopping for that new-car smell, but for beers.
  • English Style: Go easy, tiger. Half an ounce for aroma will turn up the charm without turning up the neighbors.
  • Brown Ale/Dark Ale: These mellow fellows love 1 ounce of Amalia like they love a cozy fireplace. Add them later in the boil for a whiff of happiness.
  • Hefeweizen: Wheat beer digs subtle. Use half an ounce for a hint of spice that’s nice and makes life a slice.


There you have it. Your personal playbook to hop stardom. 

Stick to these tips, and watch your craft beer become the talk of the town!

Beer Styles Best Suited for Amalia Hops

Amalia hops pack a moderate-plus punch. They’re not too in-your-face, making them a buddy for your classic American IPA. When it’s IPA time, you want those citrus and floral notes to sing, not yell. 

On the other hand, that orange flavor can be harsher than your ex.

Aim for a pellet count that keeps your beer in the ‘hmm, that’s interesting’ zone, not the ‘whoa, too much!’ end of the spectrum. Think of tossing in 0.5 to 2 ounces during the last 15 minutes of your boil for a balanced bitterness that plays well with others.

Craft Beer fanatics, looking for a twist in your home brews? 

Use Amalia to add a whisper of fruit to a Brown Ale or to jazz up a Dark Ale. The subdued bitterness of Amalia allows the malt character to take center stage. With hops as the backup dancers. They’re essential but not hogging the spotlight.

For something with an English style flair, Amalia can do a low-key hop-curtsey without trampling over the malt’s rich, biscuity charm. Drop me a line if you plan a hop schedule with a gentle touch of Amalia towards the end of the boil. 

Trust me, your beer will thank you with every British-accented sip.

Spinning a Hefeweizen? You’ll want your yeast to take the lead here. 

Amalia hops offer a subtle nudge of complexity. But, they don’t overshadow the banana and clove party in your glass. A light dry hop or an addition late in the boil can make you feel like a mad scientist without the risk of creating a monster.

Ok, maybe a little monster-risk if you overdo it.

Remember, less can be more, and Amalia hops like to flirt with your brew, tickling it with personality rather than smacking it upside the head. A dash here, a sprinkle there, and you’ll be the wizard of well-balanced brews. 

Cheers to your hoppy adventure!

Comparing Amalia to Other Hops Varieties

Get ready to hop on a flavor rollercoaster, comparing the zesty newcomer…

…Amalia, with other hop dignitaries from around the globe.

Amalia vs. Noble Hops

Your usual Noble hops, like Spalt and Saaz, and their refined cousins, have a reputation for their delicate balance. It’s kind of like that friend who can walk a tightrope while juggling. 

Amalia, though? 

Think of it as the fun-loving, earthy upstart, with a surprising citrus twist that crashes the Noble hops’ calm garden party. When brewing a batch, you might usually use Noble hops. 

You add 1-2 ounces at the start of your boil for graceful bitterness. 

Amalia, on the other hand, is a free spirit. Toss 1 ounce in the last 10 minutes or during dry hopping to give your beer a jolt of its bright, orangy zing.

Amalia vs. Noble Hops

American Counterparts Comparison

Now, let’s match Amalia with the Yankee big guns. Cascade, Citra, Chinook, Simcoe, Amarillo, and Centennial. These are like the Hollywood A-listers of the American hop scene. 

Each with its own flavor signature, from floral to grapefruity. 

But Amalia doesn’t just play nice with these celebs.

It steals the spotlight with its unique punch. 

Where Cascade might call for 1 ounce at 15 minutes left in the boil for a subtle hint, Amalia wants to be front and center. Go bold with Amalia to get a vibrant aroma that says, “Move over, Cascade; there’s a new star in town”.

If no Amalia supplies you can try to subsidize with hops listed above.

It will not be exactly the same, but you can go with a combo of C hops and Amarillo.

Unique Qualities Among Neomexicanus Varieties

Here’s the deal. Amalia is part of the Neomexicanus family, a hop variety that’s like finding a rare vinyl in a sea of digital tracks. Bumping shoulders with cousins like Yakima Gold and Ahtanum YCR1CV. 

At family reunions, Amalia stands out with its unique profile. 

While Yakima Gold might be your go-to for a gentle, spicy kick in an ale by adding 1 ounce near the end of the boil, think of Amalia as the wildcard. Try 2 ounces for dry hopping in your bold IPA, and watch it turn into the most exotic brew your buddies have ever tasted.

Amalia won’t just complement your beer; it’ll throw it a surprise party.

Growing Amalia Hops

So, you want to jump into the hoppy world of Amalia hops? 

Buckle up, because Amalia is as unique as your craft beer obsession.

Cultivation Practices

First off, grab your shovels and calendars. Amalia hops are famously picky. They thrive like rockstars from rhizomes. And that’s just a fancy word for underground stems. Planting season kicks off in the spring. Think beer garden party but with more dirt and less beer. 

Until harvest time, of course.

When it comes to nurturing these green beauties, consistency is your best bud. Water them regularly but don’t go overboard. Nobody likes watered-down anything, especially not hops. 

They demand the perfect amount of sunbathing too.

Making sure those alpha acids are top-notch for a killer brew.

Geographical Best Spots for Growth

Now, pack your bags. We’re going on a road trip. Specifically the Southwestern region. New Mexico is the VIP room for these hops. The state rolls out the red carpet with its hot, dry climate and that signature fiery sunshine, giving the Amalia hops the heat they crave.

You’ll want to scout for a hop farm that’s on the up and up about soil conditions. 

Sandy loam or loamy sand, your choice. 

Either way, make sure it drains faster than you can say “last call”. The proper terrain will allow your little plant babies to plunge their roots deep and soak up all the good stuff, which is basically hop farm gold.

Remember, when it comes to raw materials for your brew, it’s all about location, location, and did I say location? Keep it warm, keep it sunny, and Amalia will be your new best hop.

And just to be plainly clear.

You can grow this variety in a warmer climate than other ones.


Alright, my beer-loving friend, let’s hop right into the deep end of Amallia Hops, shall we? These feisty little fellas pack a citrusy punch with floral-like finish. And boy oh boy, do they make a Pale Ale sing like a canary!

When to Add


Beer Style

Early Boil

1-2 oz for bitterness

Pale Ales & IPA’s

Mid Boil

0.5-1 oz for flavor

Saisons & Wheat Beers

Late Boil

0.5-1 oz for aroma

Belgian Ales & Experimental

Dry Hopping

0.5–1 oz for you know ^^

Hop-forward & Aromatic Beers


Remember, Amallia hops are like sprinkling a bit of magic that can give your beer a kick. 

But don’t go overboard; we’re making beer, not a floral arrangement.

Throw in 1 ounce early in the boil if you want to chisel out some bold bitterness, perfect for those IPAs you brag about. Mid boil? Half an ounce will give you flavors smoother than your pick-up lines. 

A late addition, also at half an ounce, whiffs around your beer like a mysterious perfume, suitable for those fancy Belgian Ales. And dry hopping? Well, let’s say anywhere from half an ounce to a full ounce. 

Depending on how much you want your sinuses to celebrate.

So there you have it! Use this little cheat sheet and brew away. 

May your beer be as crisp and refreshing as your wit! 🍻

Picture of Damian


A lifelong learner, hop enthusiast and a lover of the state of extreme exhaustion.

Finance Analyst in the Investment Bank and co-founder of