Golding (US) hops are descended from the original East Kent Golding. In North America, they were first grown in British Columbia, and then appeared in the state of Washington in 1993 and Oregon after that. They are no longer grown commercially in Canada. They feature a subtle bitterness when used as a early addition but are predominantly used for their quintessentially ‘English’ flavor and aroma.
Golding’s use is primarily in English-style Ales, though they also see wide use in Barley Wines and Belgian Ales as well. It is low yielding, susceptible to disease and difficult to harvest, but their delicate and typical English aroma keeps the variety popular.
|Also Known As||US Golding, US Goldings, Northwest Goldings|
|Characteristics||Delicate English-style aromas, fruit, herbs|
|Alpha Acid Composition||4%-6%|
|Beta Acid Composition||2%-3%|
|Seasonal Maturity||Early to mid|
|Yield Amount||900-1500 kg/hectare (802-1338 lbs/acre)|
|Storability||Retains 66% alpha acid after 6 months storage at 20ºC (68ºF)|
|Ease of Harvest||Moderate to difficult|
|Total Oil Composition||0.4-1.0 mL/100g|
|Myrcene Oil Composition||25%-35%|
|Humulene Oil Composition||35%-45%|
|Substitutes||East Kent Golding, Fuggle, Willamette, Progress, Whitbread Golding|
|Style Guide||Bitter, Pale Ale, Belgian Ale, Belgian IPA, Barley Wine, Imperial Stout, Red Ale, Irish Stout, American Pale Ale|
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