Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 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 Glacier
- 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
- More essential oils - more intense aroma
- 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 Glacier
PlumBlackberryWoodyCedar
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Property
| Property | Glacier | Wai-iti |
|---|---|---|
| Alpha acid | 3.3–9.7% | 2.5–3.5% |
| Beta acid | 5.4–10% | 4.5–5.5% |
| Co-humulone | 11–16% | 22–24% |
| Total oil | 0.5–1.5 mL | 1.4–1.8 mL |
| Myrcene | 35–45% | 2–4% |
| Humulene | 25–35% | 27–29% |
| Caryophyllene | 8–13% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |
Fuggle
Styrian Golding