Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Fuggle
Alpha acid
2.4–6.1%
Beta acid
2.1–3.5%
Total oil
0.44–1 mL
United Kingdom
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Richer, more complex aroma profile
When to pick Fuggle
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Only in Fuggle
WoodyGrassyMintMild
Property
| Property | Wai-iti | Fuggle |
|---|---|---|
| Alpha acid | 2.5–3.5% | 2.4–6.1% |
| Beta acid | 4.5–5.5% | 2.1–3.5% |
| Co-humulone | 22–24% | 25–32% |
| Total oil | 1.4–1.8 mL | 0.44–1 mL |
| Myrcene | 2–4% | 15–25% |
| Humulene | 27–29% | 30–40% |
| Caryophyllene | 8–10% | 11–15% |
| Farnesene | 12–14% | 5–8% |
| Origin | New Zealand | United Kingdom |
| Purpose | Aroma | Aroma |
Styrian Golding
Willamette