Wai-itivsPacific Gem
Wai-iti (aroma) and Pacific Gem (bittering) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Pacific Gem
Alpha acid
13–15%
Beta acid
7–9%
Total oil
0.8–1.6 mL
New Zealand
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
When to pick Pacific Gem
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Bittering workhorse - efficient in the mash
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Only in Pacific Gem
Black currantBerryBlackberryFloralOakPine
Property
| Property | Wai-iti | Pacific Gem |
|---|---|---|
| Alpha acid | 2.5–3.5% | 13–15% |
| Beta acid | 4.5–5.5% | 7–9% |
| Co-humulone | 22–24% | 35–40% |
| Total oil | 1.4–1.8 mL | 0.8–1.6 mL |
| Myrcene | 2–4% | 30–40% |
| Humulene | 27–29% | 20–30% |
| Caryophyllene | 8–10% | 6–12% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | New Zealand |
| Purpose | Aroma | Bittering |
Belma