Kohatu
Alpha acid
6–7%
Beta acid
4–6%
Total oil
1–2 mL
New Zealand
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 Kohatu
- Higher alpha acid - stronger bittering
- 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
No shared aromas - the varieties have divergent profiles.
Only in Kohatu
Tropical
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Property
| Property | Kohatu | Wai-iti |
|---|---|---|
| Alpha acid | 6–7% | 2.5–3.5% |
| Beta acid | 4–6% | 4.5–5.5% |
| Co-humulone | 20–25% | 22–24% |
| Total oil | 1–2 mL | 1.4–1.8 mL |
| Myrcene | 25–30% | 2–4% |
| Humulene | 30–40% | 27–29% |
| Caryophyllene | 11–16% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | New Zealand | New Zealand |
| Purpose | Dual purpose | Aroma |