Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Jarrylo
Alpha acid
15–17%
Beta acid
6–7.5%
Total oil
3.6–4.3 mL
United States
Key differences
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
When to pick Jarrylo
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- 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
Shared aromas
LimeSpicy
Only in Wai-iti
Stone fruitPeachApricotCitrusMandarin
Only in Jarrylo
LemonOrangePearBananaWhite
Property
| Property | Wai-iti | Jarrylo |
|---|---|---|
| Alpha acid | 2.5–3.5% | 15–17% |
| Beta acid | 4.5–5.5% | 6–7.5% |
| Co-humulone | 22–24% | 34–37% |
| Total oil | 1.4–1.8 mL | 3.6–4.3 mL |
| Myrcene | 2–4% | 40–55% |
| Humulene | 27–29% | 15–18% |
| Caryophyllene | 8–10% | 8–11% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |