The Story of Mosaic
Mosaic (HBC 369) was released by the Hop Breeding Company in 2012 and quickly became one of the most sought-after hops in craft brewing. A daughter of Simcoe, it inherited some of its parent's pine and passionfruit character but evolved into something far more complex and multi-layered.
The name 'Mosaic' reflects its character perfectly — just as a mosaic is composed of many small pieces forming a larger picture, this hop blends numerous aroma compounds into a seamless, complex whole.
Aroma and Flavour Profile
Mosaic's aroma is a symphony of contrasts: blueberry, raspberry and other dark berry notes sit alongside tropical fruit (mango, papaya, pineapple), citrus (tangerine, lemon), floral notes and a distinctive earthy, herbal undertone. This complexity makes it both a brewer's challenge and a delight.
Alpha acids of 11.5–13.5 % give good bittering potential, and total oil content of 1–3 ml/100g provides serious aromatic punch. The hop oils include high levels of farnesene, which contributes to the distinctive berry and floral notes.
Versatility Across Styles
Mosaic's complexity means it works across a wider range of styles than most American hops. It excels in New England IPAs and hazy pale ales where its fruit and berry character is front and centre. In West Coast IPAs it provides a more restrained but complex aroma backbone alongside pine-heavy hops like Chinook or Simcoe.
Perhaps surprisingly, Mosaic also works in Belgian-influenced beers where its fruity esters complement the yeast character, and in wheat beers where the berry notes add intrigue without overwhelming delicacy.
Pairing with Other Hops
Mosaic is one of the best blending hops available. Its complexity fills in gaps left by more one-dimensional varieties. Classic pairings include: Mosaic + Citra (tropical with depth), Mosaic + Galaxy (stone fruit and berry), Mosaic + Simcoe (pine-fruit complexity), and Mosaic + Cascade (berry-citrus-floral). Even small percentages of Mosaic in a blend add a discernible lift in complexity.
Dry-Hopping with Mosaic
Mosaic truly shines as a dry hop. Adding it at the end of fermentation or after primary fermentation is complete preserves the delicate berry and tropical oils that would otherwise be lost in the boil. Many NEIPAs use Mosaic as the sole dry-hop variety to showcase its complexity. For maximum aroma, add Mosaic at temperatures below 15 °C and allow at least 3–4 days of contact time.