Crystal
Alpha acid
2.8–6%
Beta acid
4.5–8.5%
Total oil
0.8–2.3 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 Crystal
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Wai-iti
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
Shared aromas
Spicy
Only in Crystal
WoodyFloralGreenFruityCinnamonNutmegBlack currant
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Property
| Property | Crystal | Wai-iti |
|---|---|---|
| Alpha acid | 2.8–6% | 2.5–3.5% |
| Beta acid | 4.5–8.5% | 4.5–5.5% |
| Co-humulone | 20–26% | 22–24% |
| Total oil | 0.8–2.3 mL | 1.4–1.8 mL |
| Myrcene | 30–55% | 2–4% |
| Humulene | 20–30% | 27–29% |
| Caryophyllene | 5–12% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |
Hersbrucker