Mount HoodvsWai-iti
Mount Hood and Wai-iti are popular aroma hops. Below you'll find a comparison of alpha and beta acids, aroma profiles and oil composition.
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 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 Mount Hood
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Wai-iti
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Spicy
Only in Mount Hood
NobleHerbalPungent
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Property
| Property | Mount Hood | Wai-iti |
|---|---|---|
| Alpha acid | 3.9–8% | 2.5–3.5% |
| Beta acid | 5–8% | 4.5–5.5% |
| Co-humulone | 21–23% | 22–24% |
| Total oil | 1.2–1.7 mL | 1.4–1.8 mL |
| Myrcene | 30–40% | 2–4% |
| Humulene | 12–38% | 27–29% |
| Caryophyllene | 7–16% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Aroma |
Hersbrucker