Wai-iti
Alpha acid
2.5–3.5%
Beta acid
4.5–5.5%
Total oil
1.4–1.8 mL
New Zealand
Stirling
Alpha acid
6–12%
Beta acid
4–6%
Total oil
1.3–1.9 mL
United States
Key differences
When to pick Wai-iti
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Stirling
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Spicy
Only in Wai-iti
Stone fruitPeachApricotCitrusLimeMandarin
Only in Stirling
HerbalCitusFloral
Property
| Property | Wai-iti | Stirling |
|---|---|---|
| Alpha acid | 2.5–3.5% | 6–12% |
| Beta acid | 4.5–5.5% | 4–6% |
| Co-humulone | 22–24% | 21–28% |
| Total oil | 1.4–1.8 mL | 1.3–1.9 mL |
| Myrcene | 2–4% | 44–48% |
| Humulene | 27–29% | 19–23% |
| Caryophyllene | 8–10% | 5–7% |
| Farnesene | 12–14% | 11–17% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |