Pekko
Alpha acid
13–16%
Beta acid
3.5–5%
Total oil
1–3 mL
United States
Taiheke
Alpha acid
5–9%
Beta acid
5–5.5%
Total oil
1–1.5 mL
New Zealand
Key differences
When to pick Pekko
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Richer, more complex aroma profile
When to pick Taiheke
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
Aroma profile and use
Shared aromas
FloralCitrusLemon
Only in Pekko
PleasantMintHerbalMellowPineappleThymeCucumberSage
Only in Taiheke
TropicalGrapefruitLimeSpicy
Property
| Property | Pekko | Taiheke |
|---|---|---|
| Alpha acid | 13–16% | 5–9% |
| Beta acid | 3.5–5% | 5–5.5% |
| Co-humulone | 27–30% | 33–40% |
| Total oil | 1–3 mL | 1–1.5 mL |
| Myrcene | 20–30% | 50–60% |
| Humulene | 20–28% | 10–20% |
| Caryophyllene | 15–20% | 5–10% |
| Farnesene | 0–1% | 0–5% |
| Origin | United States | New Zealand |
| Purpose | Dual purpose | Dual purpose |