Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
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 Bobek
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Bobek
PineFloral
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Property
| Property | Bobek | Wai-iti |
|---|---|---|
| Alpha acid | 3.5–9.3% | 2.5–3.5% |
| Beta acid | 4–6.6% | 4.5–5.5% |
| Co-humulone | 26–31% | 22–24% |
| Total oil | 0.7–4 mL | 1.4–1.8 mL |
| Myrcene | 30–45% | 2–4% |
| Humulene | 13–19% | 27–29% |
| Caryophyllene | 4–6% | 8–10% |
| Farnesene | 4–7% | 12–14% |
| Origin | Slovenia | New Zealand |
| Purpose | Bittering | Aroma |
Fuggle
Willamette