Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Summit
Alpha acid
15–17.5%
Beta acid
4–6.5%
Total oil
1.5–3 mL
United States
Key differences
When to pick Rakau
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Summit
- Higher alpha acid - stronger bittering
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Rakau
Stone fruitFigFruityApricotPineResin
Only in Summit
Black currantAniseIncenseOrangeGrapefruitTangerineEarthyCitrusOnionGarlicDankCannabis
Property
| Property | Rakau | Summit |
|---|---|---|
| Alpha acid | 9–12% | 15–17.5% |
| Beta acid | 5–6% | 4–6.5% |
| Co-humulone | 23–25% | 26–33% |
| Total oil | 1.8–2.2 mL | 1.5–3 mL |
| Myrcene | 55–57% | 30–40% |
| Humulene | 16–17% | 18–22% |
| Caryophyllene | 5–6% | 12–16% |
| Farnesene | 4–5% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Bittering |