Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Glacier
Alpha acid
3.3–9.7%
Beta acid
5.4–10%
Total oil
0.5–1.5 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 Glacier
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- 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 Glacier
PlumBlackberryWoodyCedar
Property
| Property | Wai-iti | Glacier |
|---|---|---|
| Alpha acid | 2.5–3.5% | 3.3–9.7% |
| Beta acid | 4.5–5.5% | 5.4–10% |
| Co-humulone | 22–24% | 11–16% |
| Total oil | 1.4–1.8 mL | 0.5–1.5 mL |
| Myrcene | 2–4% | 35–45% |
| Humulene | 27–29% | 25–35% |
| Caryophyllene | 8–10% | 8–13% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |
Fuggle
Styrian Golding