Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Belma
Alpha acid
8.5–12.1%
Beta acid
4–8%
Total oil
1–2.5 mL
United States
Key differences
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
When to pick Belma
- 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
Aroma profile and use
Shared aromas
Citrus
Only in Wai-iti
Stone fruitPeachApricotLimeMandarinSpicy
Only in Belma
OrangeMelonStrawberryPineappleGrapefruitBerryTropical
Property
| Property | Wai-iti | Belma |
|---|---|---|
| Alpha acid | 2.5–3.5% | 8.5–12.1% |
| Beta acid | 4.5–5.5% | 4–8% |
| Co-humulone | 22–24% | - |
| Total oil | 1.4–1.8 mL | 1–2.5 mL |
| Myrcene | 2–4% | 65–68% |
| Humulene | 27–29% | - |
| Caryophyllene | 8–10% | - |
| Farnesene | 12–14% | - |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |
Huell Melon