Amarillo
Alpha acid
7–11%
Beta acid
5.5–8%
Total oil
1–2.3 mL
United States
Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Key differences
When to pick Amarillo
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
When to pick Rakau
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Versatile - works for both bittering and aroma
Aroma profile and use
Shared aromas
Apricot
Only in Amarillo
FloralSpicyTropicalCitrusOrangeLemonMelonPeachGrapefruitDank
Only in Rakau
Stone fruitFigFruityPineResin
Property
| Property | Amarillo | Rakau |
|---|---|---|
| Alpha acid | 7–11% | 9–12% |
| Beta acid | 5.5–8% | 5–6% |
| Co-humulone | 21–24% | 23–25% |
| Total oil | 1–2.3 mL | 1.8–2.2 mL |
| Myrcene | 40–70% | 55–57% |
| Humulene | 19–24% | 16–17% |
| Caryophyllene | 7–10% | 5–6% |
| Farnesene | 6–9% | 4–5% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |