Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Palisade
Alpha acid
5.5–10%
Beta acid
5.5–8%
Total oil
0.8–2 mL
United States
Key differences
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
When to pick Palisade
- Higher alpha acid - stronger bittering
- 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
Apricot
Only in Wai-iti
Stone fruitPeachCitrusLimeMandarinSpicy
Only in Palisade
OrangeYogurtHoneyPassion fruitFloralClean
Property
| Property | Wai-iti | Palisade |
|---|---|---|
| Alpha acid | 2.5–3.5% | 5.5–10% |
| Beta acid | 4.5–5.5% | 5.5–8% |
| Co-humulone | 22–24% | 24–29% |
| Total oil | 1.4–1.8 mL | 0.8–2 mL |
| Myrcene | 2–4% | 45–55% |
| Humulene | 27–29% | 10–20% |
| Caryophyllene | 8–10% | 8–16% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |