Cascade
Alpha acid
4.5–9%
Beta acid
4.8–7.5%
Total oil
0.7–2.5 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 Cascade
- 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
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
SpicyCitrus
Only in Cascade
GrapefruitFloralPine
Only in Wai-iti
Stone fruitPeachApricotLimeMandarin
Property
| Property | Cascade | Wai-iti |
|---|---|---|
| Alpha acid | 4.5–9% | 2.5–3.5% |
| Beta acid | 4.8–7.5% | 4.5–5.5% |
| Co-humulone | 30–40% | 22–24% |
| Total oil | 0.7–2.5 mL | 1.4–1.8 mL |
| Myrcene | 45–60% | 2–4% |
| Humulene | 8–20% | 27–29% |
| Caryophyllene | 3–9% | 8–10% |
| Farnesene | 3–9% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |