Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Key differences
When to pick Belma
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Citrus
Only in Belma
OrangeMelonStrawberryPineappleGrapefruitBerryTropical
Only in Wai-iti
Stone fruitPeachApricotLimeMandarinSpicy
Property
| Property | Belma | Wai-iti |
|---|---|---|
| Alpha acid | 8.5–12.1% | 2.5–3.5% |
| Beta acid | 4–8% | 4.5–5.5% |
| Co-humulone | - | 22–24% |
| Total oil | 1–2.5 mL | 1.4–1.8 mL |
| Myrcene | 65–68% | 2–4% |
| Humulene | - | 27–29% |
| Caryophyllene | - | 8–10% |
| Farnesene | - | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |
Huell Melon