Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Pekko
Alpha acid
13–16%
Beta acid
3.5–5%
Total oil
1–3 mL
United States
Key differences
When to pick Rakau
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Pekko
- Higher alpha acid - stronger bittering
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Rakau
Stone fruitFigFruityApricotPineResin
Only in Pekko
PleasantFloralCitrusMintHerbalMellowPineappleThymeCucumberSageLemon
Property
| Property | Rakau | Pekko |
|---|---|---|
| Alpha acid | 9–12% | 13–16% |
| Beta acid | 5–6% | 3.5–5% |
| Co-humulone | 23–25% | 27–30% |
| Total oil | 1.8–2.2 mL | 1–3 mL |
| Myrcene | 55–57% | 20–30% |
| Humulene | 16–17% | 20–28% |
| Caryophyllene | 5–6% | 15–20% |
| Farnesene | 4–5% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Dual purpose |