Wai-itivsWillamette
Wai-iti (aroma) and Willamette (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
Willamette
Alpha acid
4–7.2%
Beta acid
3–4.5%
Total oil
0.6–1.6 mL
United States
Key differences
When to pick Wai-iti
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
When to pick Willamette
- 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
Citrus
Only in Wai-iti
Stone fruitPeachApricotLimeMandarinSpicy
Only in Willamette
IncenseElderberryCaramelCurryFloral
Property
| Property | Wai-iti | Willamette |
|---|---|---|
| Alpha acid | 2.5–3.5% | 4–7.2% |
| Beta acid | 4.5–5.5% | 3–4.5% |
| Co-humulone | 22–24% | 28–35% |
| Total oil | 1.4–1.8 mL | 0.6–1.6 mL |
| Myrcene | 2–4% | 30–40% |
| Humulene | 27–29% | 20–27% |
| Caryophyllene | 8–10% | 7–8% |
| Farnesene | 12–14% | 5–6% |
| Origin | New Zealand | United States |
| Purpose | Aroma | Dual purpose |
Fuggle
Styrian Golding