A truly modern triploid hop, Wai-iti brings forth a fresh splash of lime and stone fruit. It was released to brewers in 2011 alongside Kohatu by New Zealand Plant & Food Research and features higher beta acids than alpha acids, low cohumulone and robust oil content.
ts heritage consists of notable varieties Hallertauer Mittelfrüh as a 1/3 parent and Liberty as its grandparent. Despite its low alpha content, low cohumulone and high farnesene would suggest a soft bitterness and potential suitability for single-hopped beers.
When brewed as a mid-late addition, Wai-iti’s citrus aromas are said to take a back seat and make way for more of a stone-fruit presence. Wai-iti has been suggested by some as being similar to Riwaka yet more smooth and rounded.
Alpha Acids: 1.9%
Beta Acids: 4.5-5.5%
Co-Humulone: 22-24%
Total Oil: 1.6 mL / 100g
Myrcene: 30% of total oil
Humulene: 28% of total oil
Caryophyllene: 9% of total oil
Farnesene: 13% of total oil
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