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