Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Talus
Alpha acid
8.1–9.5%
Beta acid
8.3–10.2%
Total oil
1–2.7 mL
United States
Key differences
When to pick Rakau
- Higher alpha acid - stronger bittering
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
When to pick Talus
- Higher beta acid - smoother, longer-lasting bitterness
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
Shared aromas
Stone fruitPineResin
Only in Rakau
FigFruityApricot
Only in Talus
GrapefruitCitrusRoseTropicalSagePotpourriFloralCreamWoody
Property
| Property | Rakau | Talus |
|---|---|---|
| Alpha acid | 9–12% | 8.1–9.5% |
| Beta acid | 5–6% | 8.3–10.2% |
| Co-humulone | 23–25% | 34–39% |
| Total oil | 1.8–2.2 mL | 1–2.7 mL |
| Myrcene | 55–57% | 40–50% |
| Humulene | 16–17% | 16–21% |
| Caryophyllene | 5–6% | 9–13% |
| Farnesene | 4–5% | 0–1% |
| Origin | New Zealand | United States |
| Purpose | Dual purpose | Aroma |