Wakatu
Alpha acid
6.5–8.5%
Beta acid
8–8.5%
Total oil
0.9–1.2 mL
New Zealand
Lubelski
Alpha acid
3–5%
Beta acid
2.5–4%
Total oil
0.5–1.2 mL
Poland
Key differences
When to pick Wakatu
- 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
When to pick Lubelski
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Floral
Only in Wakatu
LimeTropicalZest
Only in Lubelski
SpicyMagnoliaLavender
Property
| Property | Wakatu | Lubelski |
|---|---|---|
| Alpha acid | 6.5–8.5% | 3–5% |
| Beta acid | 8–8.5% | 2.5–4% |
| Co-humulone | 28–30% | 22–28% |
| Total oil | 0.9–1.2 mL | 0.5–1.2 mL |
| Myrcene | 35–36% | 22–35% |
| Humulene | 16–17% | 30–40% |
| Caryophyllene | 8–9% | 6–11% |
| Farnesene | 6–7% | 10–14% |
| Origin | New Zealand | Poland |
| Purpose | Dual purpose | Aroma |
Stirling