Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Chinook
Alpha acid
11.5–15%
Beta acid
3–4%
Total oil
1–2.7 mL
United States
Key differences
When to pick Wai-iti
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Chinook
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Spicy
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Only in Chinook
PineResinGrapefruitDankCannabis
Property
| Property | Wai-iti | Chinook |
|---|---|---|
| Alpha acid | 2.5–3.5% | 11.5–15% |
| Beta acid | 4.5–5.5% | 3–4% |
| Co-humulone | 22–24% | 27–35% |
| Total oil | 1.4–1.8 mL | 1–2.7 mL |
| Myrcene | 2–4% | 20–30% |
| Humulene | 27–29% | 18–24% |
| Caryophyllene | 8–10% | 9–11% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |