Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Key differences
When to pick Beata
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Golding
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Beata
AlmondApricotHoney
Only in Golding
FloralDelicateSweet
Property
| Property | Beata | Golding |
|---|---|---|
| Alpha acid | 5–7% | 4–6% |
| Beta acid | 9–11% | 2–3% |
| Co-humulone | 23–28% | 20% |
| Total oil | 1–1.5 mL | 0.4–1 mL |
| Myrcene | 27–29% | 25–35% |
| Humulene | 4–8% | 35–45% |
| Caryophyllene | - | 13–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Bittering | Aroma |
Styrian Golding