Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
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 Golding
- 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 Golding
FloralDelicateSweet
Property
| Property | Wai-iti | Golding |
|---|---|---|
| Alpha acid | 2.5–3.5% | 4–6% |
| Beta acid | 4.5–5.5% | 2–3% |
| Co-humulone | 22–24% | 20% |
| Total oil | 1.4–1.8 mL | 0.4–1 mL |
| Myrcene | 2–4% | 25–35% |
| Humulene | 27–29% | 35–45% |
| Caryophyllene | 8–10% | 13–16% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Aroma |
Fuggle
Styrian Golding