Pekko
Alpha acid
13–16%
Beta acid
3.5–5%
Total oil
1–3 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 Pekko
- Higher alpha acid - stronger bittering
- Richer, more complex aroma profile
When to pick Rakau
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Pekko
PleasantFloralCitrusMintHerbalMellowPineappleThymeCucumberSageLemon
Only in Rakau
Stone fruitFigFruityApricotPineResin
Property
| Property | Pekko | Rakau |
|---|---|---|
| Alpha acid | 13–16% | 9–12% |
| Beta acid | 3.5–5% | 5–6% |
| Co-humulone | 27–30% | 23–25% |
| Total oil | 1–3 mL | 1.8–2.2 mL |
| Myrcene | 20–30% | 55–57% |
| Humulene | 20–28% | 16–17% |
| Caryophyllene | 15–20% | 5–6% |
| Farnesene | 0–1% | 4–5% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |