Rakau
Alpha acid
9–12%
Beta acid
5–6%
Total oil
1.8–2.2 mL
New Zealand
Topaz
Alpha acid
13.7–20.1%
Beta acid
4.9–7.9%
Total oil
1.3–2.2 mL
Australia
Key differences
When to pick Rakau
- More myrcene - pronounced citrus and resinous notes
When to pick Topaz
- Higher alpha acid - stronger bittering
Aroma profile and use
Shared aromas
PineResin
Only in Rakau
Stone fruitFigFruityApricot
Only in Topaz
LycheeCloveGrassyTropicalPassion fruit
Property
| Property | Rakau | Topaz |
|---|---|---|
| Alpha acid | 9–12% | 13.7–20.1% |
| Beta acid | 5–6% | 4.9–7.9% |
| Co-humulone | 23–25% | 47–53% |
| Total oil | 1.8–2.2 mL | 1.3–2.2 mL |
| Myrcene | 55–57% | 18–56% |
| Humulene | 16–17% | 8–16% |
| Caryophyllene | 5–6% | 6–13% |
| Farnesene | 4–5% | 0–1% |
| Origin | New Zealand | Australia |
| Purpose | Dual purpose | Dual purpose |
Amarillo