Wakatu
Alpha acid
6.5–8.5%
Beta acid
8–8.5%
Total oil
0.9–1.2 mL
New Zealand
Riwaka
Alpha acid
4.5–6.5%
Beta acid
4–5%
Total oil
0.8–1.5 mL
New Zealand
Key differences
When to pick Wakatu
- Higher alpha acid - stronger bittering
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
When to pick Riwaka
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Tropical
Only in Wakatu
FloralLimeZest
Only in Riwaka
Passion fruitGrapefruitCitrus
Property
| Property | Wakatu | Riwaka |
|---|---|---|
| Alpha acid | 6.5–8.5% | 4.5–6.5% |
| Beta acid | 8–8.5% | 4–5% |
| Co-humulone | 28–30% | 29–38% |
| Total oil | 0.9–1.2 mL | 0.8–1.5 mL |
| Myrcene | 35–36% | 67–70% |
| Humulene | 16–17% | 8–10% |
| Caryophyllene | 8–9% | 2–6% |
| Farnesene | 6–7% | 0–1% |
| Origin | New Zealand | New Zealand |
| Purpose | Dual purpose | Aroma |
Calypso