Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
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 Lubelski
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
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 Lubelski
FloralMagnoliaLavender
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Property
| Property | Lubelski | Wai-iti |
|---|---|---|
| Alpha acid | 3–5% | 2.5–3.5% |
| Beta acid | 2.5–4% | 4.5–5.5% |
| Co-humulone | 22–28% | 22–24% |
| Total oil | 0.5–1.2 mL | 1.4–1.8 mL |
| Myrcene | 22–35% | 2–4% |
| Humulene | 30–40% | 27–29% |
| Caryophyllene | 6–11% | 8–10% |
| Farnesene | 10–14% | 12–14% |
| Origin | Poland | New Zealand |
| Purpose | Aroma | Aroma |
Stirling