Wai-iti Hops

AromaAlpha 2.5 - 3.5%New Zealand

Wai-iti is a vibrant New Zealand aroma hop released in 2011 alongside its cousin, Kohatu®. Developed by the New Zealand Plant & Food Research program, this triploid variety was bred from a lineage that includes the refined Hallertau Mittelfrüh and Liberty. While its ancestors are known for "Noble" spice, Wai-iti was specifically engineered to move in a completely different direction: maximum fruit impact with exceptionally low bitterness.

Because of its gentle alpha acid content, Wai-iti has become a "secret weapon" for brewers of Hazy IPAs and sessionable summer ales. It was designed for those who want to drenched a beer in tropical aromatics while avoiding the resinous "hop burn" often associated with high-alpha varieties. It is a specialized tool for the modern brewhouse, almost exclusively reserved for late-kettle additions, the whirlpool, or the dry hop.

Substitution Tip

If you can't find Wai-iti, the best alternatives are Amarillo®, Motueka, or Riwaka.

At A Glance

ProfileStrong citrus: lemon, lime zest and mandarin oranges.
PurposeAroma
Alpha Acid2.5 - 3.5%
SubstitutesAmarillo®, Motueka, Riwaka
Pairs withKohatu® (for a tropical pine contrast), Nelson Sauvin (for a complex fruit/wine blend), Riwaka (to amplify citrus)
Beer StylesHazy India Pale Ale, Session Ale, Wheat Ale, Pilsner, Saison

General Information

Country
New Zealand
Aliases
HORT7709, Waiiti
Storage Stability
Very good

Brewing Chemistry (Acids & Oils)

Alpha Acid
2.5 - 3.5%
Beta Acid
4.5 - 5.5%
Cohumulone
22.0 - 24.0%
Total Oil
1.2 - 1.6 ml/100g
Myrcene
3.0 - 5.0%
Humulene
25.0 - 30.0%
Caryophyllene
8.0 - 11.0%
Farnesene
12.0 - 15.0%
Linalool
0.5%
Geraniol
0.2%

Growth & Cultivation

Yield
Moderate
Maturity
Mid season
Growth Rate
High
Ease of Harvest
Excellent; suited for professional mechanical picking
Sex
Female (Triploid)
Leaf Color
Medium green
Side Arm Length
Medium

Discovery Tags

Usage

Last Updated
  • 2026-03-01 17:08:22