Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Rakau
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Ahtanum
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Pine
Only in Rakau
Stone fruitFigFruityApricotResin
Only in Ahtanum
CitrusGrapefruitGeraniumEarthyFloralCedarLemon
Property
| Property | Rakau | Ahtanum |
|---|---|---|
| Alpha acid | 9–12% | 3.5–6.5% |
| Beta acid | 5–6% | 4–6.5% |
| Co-humulone | 23–25% | 30–35% |
| Total oil | 1.8–2.2 mL | 0.5–1.7 mL |
| Myrcene | 55–57% | 45–55% |
| Humulene | 16–17% | 15–22% |
| Caryophyllene | 5–6% | 9–12% |
| Farnesene | 4–5% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |