Wai-iti

HORT7709

Technical Data

HPLC & Oil Composition (Measured within 6 months of harvest, stored at 0C)

Alpha Acids2.5-3.5%
Beta Acids4.5-5.5%
Cohumulone22-24% of Alpha Acids
Total Oil1.6 ml oil per 100gm cone weight
Concentration420 uL Oil/gram Alpha
Myrcene3%
Humulene28%
Caryophyllene9%
Farnesene13%
Citrus-Piney Fraction8%
Floral Estery Fraction2.4%
H/C Ratio3.1
Other0%

Grower Comments

Maturity Mid season
Yield Moderate
Growth Habit Late shooting, columnar frame
Cone Structure Compact cones
Disease Resistance New Zealand is hop disease free
Storage Stability Good
PDF version

A fine aroma hop with fresh peaches and apricot characters within a weight of essential oils (2-4 % AA)

Breeding: 

A new hop variety developed by New Zealand Plant and Food Research with release from the New Zealand Hop breeding Programme in 2011. It was selected for its low alpha acid and high oils content. Wai-iti is a granddaughter of the USDA developed Liberty, and is a triploid hop derived from 1/3rd Hallertau Mittelfrüeh.

Selection: 

Selectors comment on the intensity of the aromas, attributable for the most part to the high weight of oil and oils to alpha ratio. Freshly squeezed limes with top notes of mixed citrus are the standouts in a heady blend of essential oils.

Brewing: 

Citrus characters apparent in selection step back a little in the finished product to make way for a blend of stone fruits such as fresh peaches and ripe apricot. Low cohumulone and high levels of farnesene create a rounded clean bitterness when used in single hopped beers. The high oil content fills in all the corners when used in late additions, the hop back or in dry hopping.

"Really tasty"

Applications: 

Used in both Lagers and Ales where its character builds to develop an excellent finishing bitterness and drinkability. Fresh peaches and stone fruit dominate the aroma in singled hopped beers and also when combining as a late addition with other varieties. Creates fruity aroma driven new world beer styles.