GaiavsWillamette
Gaia (bittering) and Willamette (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Gaia
Alpha acid
12–15%
Beta acid
5–10%
Total oil
1.5–2.5 mL
Czech Republic
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 mL
United States
Key differences
When to pick Gaia
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Willamette
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Gaia
HoppySpicy
Only in Willamette
CitrusIncenseElderberryCaramelCurryFloral
Property
| Property | Gaia | Willamette |
|---|---|---|
| Alpha acid | 12–15% | 4–7.2% |
| Beta acid | 5–10% | 3–4.5% |
| Co-humulone | 20–29% | 28–35% |
| Total oil | 1.5–2.5 mL | 0.6–1.6 mL |
| Myrcene | 23–37% | 30–40% |
| Humulene | 2–4% | 20–27% |
| Caryophyllene | 9–12% | 7–8% |
| Farnesene | 5–7% | 5–6% |
| Origin | Czech Republic | United States |
| Purpose | Bittering | Dual purpose |
Fuggle
Styrian Golding