Petoskey
Alpha acid
12.1%
Beta acid
6.16%
Total oil
-
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 Petoskey
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
When to pick Rakau
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Petoskey
FloralPungentPineapple
Only in Rakau
Stone fruitFigFruityApricotPineResin
Property
| Property | Petoskey | Rakau |
|---|---|---|
| Alpha acid | 12.1% | 9–12% |
| Beta acid | 6.16% | 5–6% |
| Co-humulone | - | 23–25% |
| Total oil | - | 1.8–2.2 mL |
| Myrcene | - | 55–57% |
| Humulene | - | 16–17% |
| Caryophyllene | - | 5–6% |
| Farnesene | - | 4–5% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |