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.
Its 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.
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|Also Known As|
|Characteristics||Lime citrus and stone fruit notes|
|Alpha Acid Composition||2.5%-3.5%|
|Beta Acid Composition||4.5%-5.5%|
|Seasonal Maturity||Early to mid|
|Ease of Harvest|
|Total Oil Composition||1.6 mL/100g|
|Myrcene Oil Composition||30%|
|Humulene Oil Composition||28%|
|Style Guide||Pale Ale, India Pale Ale, Wheat Beer|
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