Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Progress
Alpha acid
5–7.5%
Beta acid
1.8–2.7%
Total oil
0.5–0.8 mL
United Kingdom
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
When to pick Progress
- Aroma-focused - ideal for dry hopping
Aroma profile and use
Shared aromas
Fruity
Only in Rakau
Stone fruitFigApricotPineResin
Only in Progress
GrassyMintSweetHoneyBlack currantFloral
Property
| Property | Rakau | Progress |
|---|---|---|
| Alpha acid | 9–12% | 5–7.5% |
| Beta acid | 5–6% | 1.8–2.7% |
| Co-humulone | 23–25% | 25–27% |
| Total oil | 1.8–2.2 mL | 0.5–0.8 mL |
| Myrcene | 55–57% | 25–30% |
| Humulene | 16–17% | 40–47% |
| Caryophyllene | 5–6% | 12–15% |
| Farnesene | 4–5% | 0–1% |
| Origin | New Zealand | United Kingdom |
| Purpose | Dual purpose | Aroma |
Amarillo