Mosaic
Alpha acid
11.5–13.5%
Beta acid
3.2–3.9%
Total oil
1–1.5 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 Mosaic
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Wai-iti
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
CitrusSpicy
Only in Mosaic
BlueberryTropicalGrassyPineTangerinePapayaRoseEarthyBlossomBubblegumGrapefruit
Only in Wai-iti
Stone fruitPeachApricotLimeMandarin
Property
| Property | Mosaic | Wai-iti |
|---|---|---|
| Alpha acid | 11.5–13.5% | 2.5–3.5% |
| Beta acid | 3.2–3.9% | 4.5–5.5% |
| Co-humulone | 24–26% | 22–24% |
| Total oil | 1–1.5 mL | 1.4–1.8 mL |
| Myrcene | 47–55% | 2–4% |
| Humulene | 10–16% | 27–29% |
| Caryophyllene | 3–8% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |