Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Progress
Alpha acid
5–7.5%
Beta acid
1.8–2.7%
Total oil
0.5–0.8 mL
United Kingdom
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Progress
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarinSpicy
Only in Progress
GrassyMintSweetHoneyBlack currantFruityFloral
Property
| Property | Wai-iti | Progress |
|---|---|---|
| Alpha acid | 2.5–3.5% | 5–7.5% |
| Beta acid | 4.5–5.5% | 1.8–2.7% |
| Co-humulone | 22–24% | 25–27% |
| Total oil | 1.4–1.8 mL | 0.5–0.8 mL |
| Myrcene | 2–4% | 25–30% |
| Humulene | 27–29% | 40–47% |
| Caryophyllene | 8–10% | 12–15% |
| Farnesene | 12–14% | 0–1% |
| Origin | New Zealand | United Kingdom |
| Purpose | Aroma | Aroma |
Golding