ContessavsStyrian Golding
Contessa (bittering) and Styrian Golding (aroma) serve different purposes. Comparing acids, aromas and character helps pick the right hop.
Contessa
Alpha acid
3–5%
Beta acid
5–7.4%
Total oil
0.8–1.9 mL
United States
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 Contessa
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Styrian Golding
- Higher alpha acid - stronger bittering
- Aroma-focused - ideal for dry hopping
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Contessa
GreenFloralLemongrassPear
Only in Styrian Golding
EarthySpicyResinSweetNoble
Property
| Property | Contessa | Styrian Golding |
|---|---|---|
| Alpha acid | 3–5% | 3.5–6.5% |
| Beta acid | 5–7.4% | 2.5–3.5% |
| Co-humulone | 29–32% | 25–30% |
| Total oil | 0.8–1.9 mL | 0.5–1 mL |
| Myrcene | - | 27–33% |
| Humulene | - | 34–38% |
| Caryophyllene | - | 9–11% |
| Farnesene | - | 2–5% |
| Origin | United States | Slovenia |
| Purpose | Bittering | Aroma |
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