Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Bobek
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Only in Bobek
PineFloral
Property
| Property | Wai-iti | Bobek |
|---|---|---|
| Alpha acid | 2.5–3.5% | 3.5–9.3% |
| Beta acid | 4.5–5.5% | 4–6.6% |
| Co-humulone | 22–24% | 26–31% |
| Total oil | 1.4–1.8 mL | 0.7–4 mL |
| Myrcene | 2–4% | 30–45% |
| Humulene | 27–29% | 13–19% |
| Caryophyllene | 8–10% | 4–6% |
| Farnesene | 12–14% | 4–7% |
| Origin | New Zealand | Slovenia |
| Purpose | Aroma | Bittering |
Fuggle
Willamette