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