Ernest
Alpha acid
4.4–6.3%
Beta acid
4.5–5.5%
Total oil
0.7–1.1 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 Ernest
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
When to pick Golding
No clear differences - both varieties have a similar profile. Choose based on availability or country of origin.
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Ernest
GrassyHerbalSpicyStone fruit
Only in Golding
FloralDelicateSweet
Property
| Property | Ernest | Golding |
|---|---|---|
| Alpha acid | 4.4–6.3% | 4–6% |
| Beta acid | 4.5–5.5% | 2–3% |
| Co-humulone | 50–55% | 20% |
| Total oil | 0.7–1.1 mL | 0.4–1 mL |
| Myrcene | 50–60% | 25–35% |
| Humulene | 8–12% | 35–45% |
| Caryophyllene | 0–1% | 13–16% |
| Farnesene | 0–1% | 0–1% |
| Origin | United Kingdom | United States |
| Purpose | Aroma | Aroma |
Styrian Golding