Wai-itivsMount Hood
Wai-iti and Mount Hood are popular aroma hops. Below you'll find a comparison of alpha and beta acids, aroma profiles and oil composition.
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Mount Hood
Alpha acid
3.9–8%
Beta acid
5–8%
Total oil
1.2–1.7 mL
United States
Key differences
When to pick Wai-iti
- Richer, more complex aroma profile
When to pick Mount Hood
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
Spicy
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Only in Mount Hood
NobleHerbalPungent
Property
| Property | Wai-iti | Mount Hood |
|---|---|---|
| Alpha acid | 2.5–3.5% | 3.9–8% |
| Beta acid | 4.5–5.5% | 5–8% |
| Co-humulone | 22–24% | 21–23% |
| Total oil | 1.4–1.8 mL | 1.2–1.7 mL |
| Myrcene | 2–4% | 30–40% |
| Humulene | 27–29% | 12–38% |
| Caryophyllene | 8–10% | 7–16% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Aroma |
Hersbrucker