Wai-itivsTettnanger
Wai-iti (aroma) and Tettnanger (dual purpose) 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
Tettnanger
Alpha acid
2.5–5.8%
Beta acid
2.8–5.3%
Total oil
0.4–1.1 mL
Germany
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Tettnanger
- 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 Tettnanger
FloralPepperBlack currant
Property
| Property | Wai-iti | Tettnanger |
|---|---|---|
| Alpha acid | 2.5–3.5% | 2.5–5.8% |
| Beta acid | 4.5–5.5% | 2.8–5.3% |
| Co-humulone | 22–24% | 22–28% |
| Total oil | 1.4–1.8 mL | 0.4–1.1 mL |
| Myrcene | 2–4% | 40–41% |
| Humulene | 27–29% | 20–21% |
| Caryophyllene | 8–10% | 6–7% |
| Farnesene | 12–14% | 11–12% |
| Origin | New Zealand | Germany |
| Purpose | Aroma | Dual purpose |
Lubelski