Palisade
Alpha acid
5.5–10%
Beta acid
5.5–8%
Total oil
0.8–2 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 Palisade
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- 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
Aroma profile and use
Shared aromas
Apricot
Only in Palisade
OrangeYogurtHoneyPassion fruitFloralClean
Only in Wai-iti
Stone fruitPeachCitrusLimeMandarinSpicy
Property
| Property | Palisade | Wai-iti |
|---|---|---|
| Alpha acid | 5.5–10% | 2.5–3.5% |
| Beta acid | 5.5–8% | 4.5–5.5% |
| Co-humulone | 24–29% | 22–24% |
| Total oil | 0.8–2 mL | 1.4–1.8 mL |
| Myrcene | 45–55% | 2–4% |
| Humulene | 10–20% | 27–29% |
| Caryophyllene | 8–16% | 8–10% |
| Farnesene | 0–1% | 12–14% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Aroma |