Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
When to pick Ahtanum
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
Citrus
Only in Wai-iti
Stone fruitPeachApricotLimeMandarinSpicy
Only in Ahtanum
GrapefruitGeraniumPineEarthyFloralCedarLemon
Property
| Property | Wai-iti | Ahtanum |
|---|---|---|
| Alpha acid | 2.5–3.5% | 3.5–6.5% |
| Beta acid | 4.5–5.5% | 4–6.5% |
| Co-humulone | 22–24% | 30–35% |
| Total oil | 1.4–1.8 mL | 0.5–1.7 mL |
| Myrcene | 2–4% | 45–55% |
| Humulene | 27–29% | 15–22% |
| Caryophyllene | 8–10% | 9–12% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Aroma |