Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Cluster
Alpha acid
5.5–9%
Beta acid
4.5–6%
Total oil
0.4–1 mL
United States
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Cluster
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Only in Cluster
FloralEarthySweet
Property
| Property | Wai-iti | Cluster |
|---|---|---|
| Alpha acid | 2.5–3.5% | 5.5–9% |
| Beta acid | 4.5–5.5% | 4.5–6% |
| Co-humulone | 22–24% | 33–43% |
| Total oil | 1.4–1.8 mL | 0.4–1 mL |
| Myrcene | 2–4% | 38–46% |
| Humulene | 27–29% | 15–20% |
| Caryophyllene | 8–10% | 8–10% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |