Origin: Released in 2011 as a new hop variety developed by New Zealand Plant and Food Research, selected for its low alpha acids and high oil content. Wai-iti is a granddaughter of Liberty.
Usage: Aroma. Low in alpha acids and cohumulone but comparatively high in oil content, Wai-iti delivers strong flavor and aroma when used as a late kettle hop, in the hop back, or as a dry or cask hop. Excellent for hop-driven craft styles as well as wheat beers and dry-hopped sours.
Aroma & Flavor Characteristics: Lush and fragrant with dominant notes of stone fruit (notably peach and apricot) with pleasantly intense citric tones of lime and mandarin.
Alpha Acid Range: 2.5 - 3.5%
Beta Acid Range: 4.5 - 5.5%
Co-Humulone as % of alpha: 22 - 24%
Total oils mL/100 gr.: 1.4 - 1.8
All hops are nitrogen flushed to preserve freshness.