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