Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Liberty
Alpha acid
3–6.5%
Beta acid
3–4%
Total oil
0.6–1.8 mL
United States
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Liberty
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
CitrusSpicy
Only in Wai-iti
Stone fruitPeachApricotLimeMandarin
Only in Liberty
NobleFloralHerbalDelicateLemon
Property
| Property | Wai-iti | Liberty |
|---|---|---|
| Alpha acid | 2.5–3.5% | 3–6.5% |
| Beta acid | 4.5–5.5% | 3–4% |
| Co-humulone | 22–24% | 22–30% |
| Total oil | 1.4–1.8 mL | 0.6–1.8 mL |
| Myrcene | 2–4% | 15–25% |
| Humulene | 27–29% | 35–45% |
| Caryophyllene | 8–10% | 10–15% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Bittering |