The No1 flavour/aroma hop in English bitters. Floral & fragrant. East Kent Goldings hops should be one of your first selections.
The Goldings are the traditional Old English hop. Develops by clonal selection from 1790 on starting from Canterbury Whitebine.
Maturity Early mid and late maturing sub-varieties exist.
Yield 1500 - 1800 ka./ha. or 1350 - 1600 lb./ac.
Growth Habit Ranges from vigorous growth types to fewer strong forms.
Disease/Pest Susceptibility Sensitive to downy mildew. As a group the Goldings are unique in their high level of sensitivity to Hop Mosaic Virus.
Pickability/Drying/Baling Tendency to shatter especially if too dry.
Cone-Structure Fairly loose and lax, medium to large in size.
Lupulin Quite small amounts, pale yellow in color.
Aroma Gentle, fragrant and pleasant.
Alpha Acid 4 - 5.5% w/w
Beta Acid 2 - 3.5% w/w
Cohumulone 20 - 25% of alpha acids
Storageability 65 - 80% alpha acids remaining after 6 months storage at 20°C
Total Oil 0.6 - 1.0 mls/100 grams
Myrcene 20 - 26% of whole oil
Humulene 42 - 48% of whole oil
Carophyllene 12 - 16% of whole oil
Farnesene <1% of whole oil
General Trade Perception
The classic English Ale hop which has been used extensively in kettle hopping and for dry hopping.
US Golding, Whitbread Golding, UK Progress
Typical Beer Styles
All English style Ales, Belgian-Style Ales
Traded as East-Kent Goldings, if grown in East Kent, Kent Goldings if grown in mid-Kent, and Goldings if grown elsewhere.