Hop comparison
Monroe vs Rakau
Monroe is an aroma hop from Germany; Rakau is a dual-purpose hop from New Zealand. Alpha acids: 2–7.5% for Monroe versus 10.9–11.8% for Rakau, so Rakau brings noticeably more bitterness per gram. Total oil: 0.7–1.9 versus 1.6–1.9 mL/100 g. Monroe adds plum, strawberry, yoghurt; Rakau, distinct stone fruit, apricot most prevalent, complex stone fruit. Both stand out for plum and cherry notes, uncommon descriptors in the catalogue.
| Monroe | Rakau | |
|---|---|---|
| Use | Aroma hop | Dual-purpose hop |
| Origin | Germany | New Zealand |
| Year | – | 2007 |
| Breeder | – | Programa de mejora de lúpulo de Nueva Zelanda |
| Alpha acids (% w/w) | 2–7.5 | 10.9–11.8 |
| Beta acids (% w/w) | 5.4–9.3 | 4.4–5.2 |
| Total oil (mL/100 g) | 0.7–1.9 | 1.6–1.9 |
| Myrcene (% of oil) | 55 | – |
| Humulene (% of oil) | 15.3 | – |
| Caryophyllene (% of oil) | 5.3 | – |
| Farnesene (% of oil) | 5.4 | – |
| Linalool (% of oil) | 1.2 | – |
| Aroma families | citrus, stone fruit, berries and red fruit, herbal | citrus, stone fruit, resinous |
| Descriptors | cherry, plum, strawberry, yoghurt, red currant | distinct stone fruit, apricot most prevalent, cherry, complex stone fruit, cannabis, light citrus |
| Sources | 1 | 3 |
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