Wai-itivsCentennial
Wai-iti (aroma) and Centennial (dual purpose) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Centennial
Alpha acid
7–12%
Beta acid
3.5–5.5%
Total oil
1–3 mL
United States
Key differences
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Centennial
- 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
Citrus
Only in Wai-iti
Stone fruitPeachApricotLimeMandarinSpicy
Only in Centennial
PineFloralGrapefruitTangerine
Property
| Property | Wai-iti | Centennial |
|---|---|---|
| Alpha acid | 2.5–3.5% | 7–12% |
| Beta acid | 4.5–5.5% | 3.5–5.5% |
| Co-humulone | 22–24% | 23–30% |
| Total oil | 1.4–1.8 mL | 1–3 mL |
| Myrcene | 2–4% | 55–65% |
| Humulene | 27–29% | 10–20% |
| Caryophyllene | 8–10% | 5–7% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |