Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Bobek
Alpha acid
3.5–9.3%
Beta acid
4–6.6%
Total oil
0.7–4 mL
Slovenia
Key differences
When to pick Rakau
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Bobek
- More essential oils - more intense aroma
- Bittering workhorse - efficient in the mash
Aroma profile and use
Shared aromas
Pine
Only in Rakau
Stone fruitFigFruityApricotResin
Only in Bobek
Floral
Property
| Property | Rakau | Bobek |
|---|---|---|
| Alpha acid | 9–12% | 3.5–9.3% |
| Beta acid | 5–6% | 4–6.6% |
| Co-humulone | 23–25% | 26–31% |
| Total oil | 1.8–2.2 mL | 0.7–4 mL |
| Myrcene | 55–57% | 30–45% |
| Humulene | 16–17% | 13–19% |
| Caryophyllene | 5–6% | 4–6% |
| Farnesene | 4–5% | 4–7% |
| Origin | New Zealand | Slovenia |
| Purpose | Dual purpose | Bittering |
Amarillo
Fuggle