Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Columbus
Alpha acid
14–18%
Beta acid
4.5–6%
Total oil
2.5–4.5 mL
United States
Key differences
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
When to pick Columbus
- 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
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
CitrusSpicy
Only in Wai-iti
Stone fruitPeachApricotLimeMandarin
Only in Columbus
EarthyBlack currantLicoriceCurryFloralPungentDankCannabis
Property
| Property | Wai-iti | Columbus |
|---|---|---|
| Alpha acid | 2.5–3.5% | 14–18% |
| Beta acid | 4.5–5.5% | 4.5–6% |
| Co-humulone | 22–24% | 28–35% |
| Total oil | 1.4–1.8 mL | 2.5–4.5 mL |
| Myrcene | 2–4% | 45–55% |
| Humulene | 27–29% | 9–14% |
| Caryophyllene | 8–10% | 6–10% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |