Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Citra
Alpha acid
10–15%
Beta acid
3–4.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Rakau
- Higher beta acid - smoother, longer-lasting bitterness
When to pick Citra
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Rakau
Stone fruitFigFruityApricotPineResin
Only in Citra
CitrusGrapefruitPeachMelonLimeFloralGooseberryPassion fruitLychee
Property
| Property | Rakau | Citra |
|---|---|---|
| Alpha acid | 9–12% | 10–15% |
| Beta acid | 5–6% | 3–4.5% |
| Co-humulone | 23–25% | 20–35% |
| Total oil | 1.8–2.2 mL | 1.5–3 mL |
| Myrcene | 55–57% | 60–70% |
| Humulene | 16–17% | 7–13% |
| Caryophyllene | 5–6% | 5–8% |
| Farnesene | 4–5% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Dual purpose |