BeatavsStyrian Golding
Beata (bittering) and Styrian Golding (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Beata
Alpha acid
5–7%
Beta acid
9–11%
Total oil
1–1.5 mL
United Kingdom
Styrian Golding
Alpha acid
3.5–6.5%
Beta acid
2.5–3.5%
Total oil
0.5–1 mL
Slovenia
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 Styrian Golding
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Beata
AlmondApricotHoney
Only in Styrian Golding
EarthySpicyResinSweetNoble
Property
| Property | Beata | Styrian Golding |
|---|---|---|
| Alpha acid | 5–7% | 3.5–6.5% |
| Beta acid | 9–11% | 2.5–3.5% |
| Co-humulone | 23–28% | 25–30% |
| Total oil | 1–1.5 mL | 0.5–1 mL |
| Myrcene | 27–29% | 27–33% |
| Humulene | 4–8% | 34–38% |
| Caryophyllene | - | 9–11% |
| Farnesene | 0–1% | 2–5% |
| Origin | United Kingdom | Slovenia |
| Purpose | Bittering | Aroma |
Willamette