Rakau™ Hops: Profile & Substitutions

Description

Rakau™ is a powerhouse variety that defines the intense, fruit-driven capability of the New Zealand Hop Breeding Program. Though originally bred in the 1970s and released in 1983, it was re-released in 2007 as brewers rediscovered its massive aromatic potential. Derived from the Smooth Cone lineage, it is famously described by its breeders as containing "the whole orchard." While initially considered for its high-alpha bittering potential, Rakau™ is now a proprietary favorite for its exceptionally low cohumulone levels, which ensure a remarkably clean, smooth bitterness even when used in massive additions. It remains a vigorous and reliable performer in the Nelson region, serving as a staple for bold, Southern Hemisphere craft styles.

The sensory profile of Rakau™ is a lush and expansive arrangement of stone fruit and sweet tropical notes. It leads with a primary, "saturated" bouquet of fresh apricot and ripe peach, followed by a vibrant surge of passionfruit and pear. As the profile develops, brewers will find subtle secondary notes of pine resin and a soft, candy-like sweetness. Thanks to its exceptionally high myrcene oil content, Rakau™ delivers a dense, "juicy" aromatic impact and a velvety finish. It is the definitive choice for brewers seeking a whole-orchard fruit presence that remains elegant, avoiding the grassy or herbal astringency often found in other high-intensity varieties.

Substitution Tip

If you can't find Rakau, the best alternatives are Amarillo®, Nelson Sauvin™, Summit™, or Waimea™.

At A Glance

Profile Stone Fruit, Sweet Tropical, Fresh Apricot, Ripe Peach, Passionfruit, Pear, Pine Resin, Candy Sweetness
Purpose Dual: Aroma and Bittering
Alpha Acid 9.0 - 11.0%
Substitutes Amarillo®, Nelson Sauvin™, Summit™, Waimea™
Pairs with Citra® (for a massive/international tropical fruit bomb), Motueka™ (for a lime-zest lift), Nelson Sauvin™ (to balance the fruit with grape/gooseberry)
Beer Styles New Zealand Pilsner, Hazy India Pale Ale, West Coast India Pale Ale, Pale Ale, Belgian Abbey Ale

General Information

Country New Zealand
Aliases AlphaAroma, AlphAroma
Storage Stability
Retains 72% alpha acid

Brewing Chemistry (Acids & Oils)

Alpha Acid 9.0 - 11.0%
Beta Acid 5.0 - 6.0%
Cohumulone 23.0 - 25.0%
Total Oil 2.0 - 2.5 ml/100g
Myrcene 50.0 - 60.0%
Humulene 15.0 - 20.0%
Caryophyllene 5.0 - 8.0%
Farnesene < 1.0%
Linalool 0.6 - 0.9%
Geraniol ~0.3%

Growth & Cultivation

Yield 1,800 - 2,200 lbs/acre
Maturity Late season
Growth Rate High
Cones Medium to large, very dense, and packed with deep yellow, oily lupulin
Ease of Harvest Excellent; the bines are structurally strong and the cones are resilient, making it very well-suited
Sex Female
Leaf Color Medium-dark green
Side Arm Length 20" - 30"

Rakau Aroma/Flavor Profile

Discovery Tags

Flavor/Aroma
Apricot Candy Sweetness Passionfruit Peach Pear Pine Resinous Stone Fruit
Variety Name
Amarillo Citra Motueka Nelson Sauvin Summit Waimea
Beer Style
Belgian Abbey Ale Hazy India Pale Ale New Zealand Pilsner Pale Ale West Coast India Pale Ale
Usage
Dual: Aroma And Bittering
Origin
New Zealand
Breeding/Supplier
New Zealand Hop Breeding Program
Last Updated
  • 2026-04-08 09:21:25
Source(s)

Hops Catalog

Navigating This Profile
  • The Stats: Use the Purpose and Alpha % to understand the hop's bitterness and aromatic strength.
  • Discovery Tags: Scroll down to find clickable tags for Flavor, Origin, and Usage.
  • The Network: Click any tag (like #Citrus or #New Zealand) to instantly view every other hop in our catalog that shares that trait.
Discovery Tag Spotlight

  • #Floral (The Delicate Finish)

    A mellow Sunday pour. From jasmine to dried rose petals, floral hops provide a sophisticated aroma without overpowering the palate. Perfect for delicate Belgian styles. Explore #Floral Hops!
Recently added hops
Did you know?
  • Dwarf variety hops grow shorter in height than traditional varieties but, importantly, produce the same yield. This combination makes harvest easier.
Explanations
  • Storage: is based on the percentage of alpha acids remaining after 6 months at 20*F.
  • Oil composition percetages are based on the total percentage of oil in the hop. Example: 10 - 20% means that for the specific oil it is 10 - 20% of the overall oil make up.