Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Key differences
When to pick Wai-iti
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
When to pick Amarillo
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
PeachApricotCitrusSpicy
Only in Wai-iti
Stone fruitLimeMandarin
Only in Amarillo
FloralTropicalOrangeLemonMelonGrapefruitDank
Property
| Property | Wai-iti | Amarillo |
|---|---|---|
| Alpha acid | 2.5–3.5% | 7–11% |
| Beta acid | 4.5–5.5% | 5.5–8% |
| Co-humulone | 22–24% | 21–24% |
| Total oil | 1.4–1.8 mL | 1–2.3 mL |
| Myrcene | 2–4% | 40–70% |
| Humulene | 27–29% | 19–24% |
| Caryophyllene | 8–10% | 7–10% |
| Farnesene | 12–14% | 6–9% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Aroma |