Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Junga
Alpha acid
10–14%
Beta acid
5–8%
Total oil
1.5–2.6 mL
Poland
Key differences
When to pick Golding
- Aroma-focused - ideal for dry hopping
When to pick Junga
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Golding
FloralDelicateSweet
Only in Junga
EarthySpicyFruityGrapefruitBlack currant
Property
| Property | Golding | Junga |
|---|---|---|
| Alpha acid | 4–6% | 10–14% |
| Beta acid | 2–3% | 5–8% |
| Co-humulone | 20% | 29–34% |
| Total oil | 0.4–1 mL | 1.5–2.6 mL |
| Myrcene | 25–35% | - |
| Humulene | 35–45% | - |
| Caryophyllene | 13–16% | - |
| Farnesene | 0–1% | - |
| Origin | United States | Poland |
| Purpose | Aroma | Bittering |
Fuggle
Styrian Golding