Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Calypso
Alpha acid
12–16%
Beta acid
5–6%
Total oil
1.5–2.5 mL
United States
Key differences
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
When to pick Calypso
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Stone fruitPeachCitrusLime
Only in Wai-iti
ApricotMandarinSpicy
Only in Calypso
FruityApplePear
Property
| Property | Wai-iti | Calypso |
|---|---|---|
| Alpha acid | 2.5–3.5% | 12–16% |
| Beta acid | 4.5–5.5% | 5–6% |
| Co-humulone | 22–24% | 38–42% |
| Total oil | 1.4–1.8 mL | 1.5–2.5 mL |
| Myrcene | 2–4% | 30–45% |
| Humulene | 27–29% | 20–35% |
| Caryophyllene | 8–10% | 9–15% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |
Huell Melon