Rakau hops are a New Zealand hop variety known for their unique and versatile flavor and aroma characteristics.

Here are some key features of Rakau hops:

1. Flavor Profile: Rakau hops are prized for their complex flavor profile, which includes both fruity and earthy elements. They can contribute notes of stone fruit, particularly apricot and peach, along with some pine and resinous undertones. The combination of these flavors makes Rakau a distinctive hop variety.
2. Aroma: The aroma of Rakau hops is characterized by its fruity and resinous qualities. It often includes strong aromas of apricot and peach, adding a vibrant and tropical dimension to the beer. The resinous notes contribute to the overall aromatic complexity.
3. Usage: Rakau hops are commonly used for both bittering and aroma additions in brewing. They are added during various stages of the brewing process, including the late boil for aroma and dry hopping. While they can provide bitterness, their primary value is often in the aromatic qualities they bring to beer.
4. Alpha Acids: Rakau hops have a moderate to high alpha acids content, typically ranging from around 10% to 12%. This makes them effective for providing both bitterness and aroma to beer.
5. Beer Styles: Rakau hops are versatile and can be used in a variety of beer styles. They are well-suited for Pale Ales, India Pale Ales (IPAs), and other hop-forward brews where a combination of stone fruit and resinous characteristics is desired. Rakau hops are also used in some Belgian-style ales and experimental beer recipes.
6. Origin: Rakau hops were released in New Zealand and are a dual-purpose hop bred from a cross between a New Zealand Smoothcone and a New Zealand Saazer derivative.

Brewers appreciate Rakau hops for their ability to impart a unique and complex hop character to beers. The combination of stone fruit and resinous notes makes Rakau a sought-after choice for brewers looking to create distinctive and flavorful brews.