Developed by New Zealand Plant and Food Research hop breeding program, released in 2011. 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.
Origin and History
Released in 2011 as a new hop variety developed by New Zealand Plant and Food Research, Wai-iti is a granddaughter of Liberty. Selected for its low alpha acids and high oils content, it delivers strong flavor and aroma when used as a late kettle hop, in the hop back, or as a dry or cask hop.
A lush and fragrant aroma hop, dominant notes of stone fruit (notably peach and apricot) are pleasantly intense with a pleasing tropical citrus character ranging from lime to mandarin. It is most often used in late boil additions or dry hopping.
Characteristics and Flavor Profile
Released in 2011 alongside Kohatu, Hops Wai-ti is a triploid derived from 1/3rd Hallertau Mittelfruh and Liberty. It is selected for its low alpha acid and high oils content and delivers strong flavor and aroma when used as a late kettle hop, in the hop back, or as a dry or cask hop.
When brewed as a mid to late boil addition, this hops citrus aromas are reduced and make way for more stone fruit presence. This hop has a soft bitterness which makes it ideal for single hopped beers.
Lush and fragrant, Wai-ti brews up dominant notes of stone fruit (notably peach and apricot) with pleasantly intense citric tones of lime and mandarin. It is a delicate aroma hop with fresh peach and apricot characteristics within a weight of essential oils.
Released in 2011 by New Zealand Plant & Food Research, Hops Wai-ti is the modern triploid variety that brings forth the freshest splash of lime and stone fruit. It features higher beta acids than alpha acids, low cohumulone and robust oil content.
Specific aroma descriptors include fresh peaches and apricot characteristics, and freshly squeezed limes with top notes of mixed citrus. Despite its impressive stature, Wai-ti is a relatively low-bitterness hop that mainly contributes aroma to brews in late boil additions and dry hopping. Its surprisingly high oils content helps to fill the gaps of other hops in the brewing mix. Using Wai-ti in the right context is an experience in itself, as it delivers a well-rounded quality albeit in the context of your favorite beer style.
Pairing of $ prompt with different beer styles
When it comes to pairing beer with food, the most important thing is balance. Whether you’re trying to match the flavors of chocolate stout with a chocolate brownie or kriek with cherry strudel, it’s important to understand that each style of beer has its own unique flavor and aroma profile.
For instance, porters and stouts are dark in color and many have roasted brown malts that give them notes of chocolate, coffee and toffee. They pair well with dishes that have a rich texture like roast chicken, ribs, pasta and fish.
Availability and Cultivation
Developed by the New Zealand Institute for Plant and Food Research hop breeding program and released in 2011, Hops Wai-ti is a granddaughter of Liberty, derived from 1/3 Hallertau MIttelfruh. It is known for its fruity, aroma-driven results.
It is a low alpha acid, aromatic variety that delivers fresh lime and stone fruit flavor when used as a late boil addition or in dry hopping. This hop is also bold enough to be used in full-flavoured West Coast-style IPAs and pale ales. Its robust oil content makes it suitable for brewing a wide range of beer styles including wheat beers and dry-hopped sours. When using this hop, remember to choose the right brew temperature and add your hops at the right time. This is especially important when brewing beers that will be aged or drained on oak.