Golding
Alpha acid
4–6%
Beta acid
2–3%
Total oil
0.4–1 mL
United States
Moutere
Alpha acid
17.5–19.5%
Beta acid
8–10%
Total oil
1.5–1.9 mL
New Zealand
Key differences
When to pick Golding
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
When to pick Moutere
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Golding
FloralDelicateSweet
Only in Moutere
TropicalGrapefruitPassion fruitHayEarthyPine
Property
| Property | Golding | Moutere |
|---|---|---|
| Alpha acid | 4–6% | 17.5–19.5% |
| Beta acid | 2–3% | 8–10% |
| Co-humulone | 20% | 24–28% |
| Total oil | 0.4–1 mL | 1.5–1.9 mL |
| Myrcene | 25–35% | 22–23% |
| Humulene | 35–45% | 15–16% |
| Caryophyllene | 13–16% | 5–6% |
| Farnesene | 0–1% | 0–1% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |
Fuggle
Styrian Golding