Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
When to pick Rakau
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
When to pick Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Rakau
Stone fruitFigFruityApricotPineResin
Only in Golding
FloralDelicateSweet
Property
| Property | Rakau | Golding |
|---|---|---|
| Alpha acid | 9–12% | 4–6% |
| Beta acid | 5–6% | 2–3% |
| Co-humulone | 23–25% | 20% |
| Total oil | 1.8–2.2 mL | 0.4–1 mL |
| Myrcene | 55–57% | 25–35% |
| Humulene | 16–17% | 35–45% |
| Caryophyllene | 5–6% | 13–16% |
| Farnesene | 4–5% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |
Fuggle
Styrian Golding