TettnangervsWai-iti
Tettnanger (dual purpose) and Wai-iti (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 mL
Germany
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 Tettnanger
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Wai-iti
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Spicy
Only in Tettnanger
FloralPepperBlack currant
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Property
| Property | Tettnanger | Wai-iti |
|---|---|---|
| Alpha acid | 2.5–5.8% | 2.5–3.5% |
| Beta acid | 2.8–5.3% | 4.5–5.5% |
| Co-humulone | 22–28% | 22–24% |
| Total oil | 0.4–1.1 mL | 1.4–1.8 mL |
| Myrcene | 40–41% | 2–4% |
| Humulene | 20–21% | 27–29% |
| Caryophyllene | 6–7% | 8–10% |
| Farnesene | 11–12% | 12–14% |
| Origin | Germany | New Zealand |
| Purpose | Dual purpose | Aroma |
Lubelski