Godiva
Alpha acid
6–9%
Beta acid
1.9–3%
Total oil
0.4–0.8 mL
UK
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 Godiva
- Higher alpha acid - stronger bittering
When to pick Wai-iti
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Spicy
Only in Godiva
TangerineGooseberryWhite
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Property
| Property | Godiva | Wai-iti |
|---|---|---|
| Alpha acid | 6–9% | 2.5–3.5% |
| Beta acid | 1.9–3% | 4.5–5.5% |
| Co-humulone | 25–29% | 22–24% |
| Total oil | 0.4–0.8 mL | 1.4–1.8 mL |
| Myrcene | - | 2–4% |
| Humulene | - | 27–29% |
| Caryophyllene | - | 8–10% |
| Farnesene | - | 12–14% |
| Origin | UK | New Zealand |
| Purpose | Aroma | Aroma |
Hallertau Blanc